INGREDIENTS: ⁣

 1/4 cup almond meal⁣
 1/4 cup coconut flour⁣
 1/4 cup vegan vanilla protein powder (I used  vanilla buttercream – my discount code is “amb-chen”)⁣
 2 tablespoons maple syrup⁣
 2 tablespoons water (or plant milk)⁣
 1 Oreo (choc biscuit portion only)⁣
⁣
Choc topping:⁣

 40g non-dairy chocolate⁣
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METHOD:⁣

1. Line 8 mini muffin holes with liners.⁣

2. Chop up the chocolate biscuit portion of two Oreo biscuits until it resembles fine crumbs. Set aside.⁣

3. Make the cookies & cream centre: Add in all the ingredients except for the oreo crumbs into bowl, and mix until a cookie dough consistency. Then fold in half the Oreo crumbs  through the cookie dough. ⁣

4. Divide and roll the dough amongst the 8 lined mini muffin holes. Press down to form an even layer⁣

5. Melt the chocolate and divide it evenly over the cookie base. Place in the fridge for 10 mins to let the chocolate set ⁣

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Storage tips: in an airtight container in the fridge for up to 5 days, or in the freezer for months, allowing it to thaw at room temp for a 5 mins before serving ⁣
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