Birthday Cake Bites - Box

Product Information

Contains healthy fats: Almond butter, which is used in many protein birthday cake cookie dough recipes, is a healthy source of fat that can help to reduce inflammation and support heart health. I don't recommend baking this cookie dough, but if you need an eggless sugar cookie recipe, try this one! Why You Will Love This Edible Sugar Cookie Dough:

Feel free to substitute almond flour for all-purpose flour with a 1:1 ratio. You can also use coconut flour: 1 cup all-purpose flour = ¼-⅓ cup coconut flour. Almond flour: you’ll want a little bit of blanched, tremendous almond flour to carry these vitality bites collectively and hold them gluten free. No subs! Turn the speed down to medium and mix in one egg at a time, making sure each egg is fully incorporated before adding the next. Mix in the yogurt.A scoop of your favourite unflavored or vanilla protein powder (I really like Important Proteins collagen peptides). I talk all about how to heat treat your flour in my edible brownie batter cookie dough recipe. I’ve eaten so much raw cookie dough in my time that I’m not too concerned about it and contamination is very rare, but it’s a small extra step that ensure this cake is totally safe to eat! Why not include the chocolate chips in the cake layers? Now mix in the 1/2 cup of mini chocolate chips to what’s left of the buttercream. After the 20 minutes, apply an even layer of the cookie dough buttercream to the outside of the cake. Allow recipe to chill for at least an hour before cutting into squares and dipping in chocolate. Remove fudge from pan and trim sides off to make a square.

Add the dry components. Combine within the almond flour and flaxseed meal till a dough begins to type. If it feels too moist, add one other tablespoon or two of almond flour or flaxseed meal. This Protein Birthday Cake Cookie Dough is a delicious and nutritious treat using simple pantry staples. It’s low carb, has very little added sugar, and gives a little protein bump throughout your day. Low in sugar: Unlike traditional cookie dough, which is typically loaded with sugar, protein birthday cake cookie dough is sweetened with natural sweeteners like stevia or honey. This makes it a healthier option for people who are trying to reduce their sugar intake. This recipe is very easy to change the color of the chocolate coating, color of the sprinkles and size of the cake bites.

Substances in birthday cake vitality bites

Choose Your Chocolate: You can replace the white chocolate chips with chocolate, peanut butter, or butterscotch chips for a different flavor and look. You could also use chopped-up baking white chocolate or almond bark. Use a standard cookie scoop to make rounded dough balls (I got about 16 balls out of a single recipe). Place the balls onto a plate, cover tightly with plastic wrap, and press down ever-so-slightly to flatten the tops of the balls. Chill in the fridge for 1-2 hours. vanilla: a good vanilla is what makes a sugar cookie recipe. Use a real vanilla extract versus imitation flavor if possible. Toast the raw flour before using it for this no-bake cookie dough bites recipe. Heating it up will eliminate any risk of bacteria. In a glass measuring cup, pour in the heavy cream and heat in the microwave for 1 minute or until it starts to bubble.

Vanilla & almond extract: the combo of vanilla extract and almond extract gives the energy bites that birthday cake flavor! ToffeeWorld | Toffee Heaven Ltd Cannot Guarantee The Accuracy Of These Ingredients, Dietary & Nutritional information provided.

Spread about 1/2 cup of the chocolate chip-less buttercream on top in an even layer. Allow the buttercream to spread a little past the edges then place another cake layer on top. To freeze: be happy so as to add them to a freezer-safe bag or container and retailer them for as much as 1 month. I truly love these straight from the freezer, and I’d suggest letting them soften up for about 5-10 minutes within the fridge or at room temp earlier than consuming them. Use a small bowl with low sides and melt small batches of chocolate at a time. Have sprinkles opened and a work station set-up before melting chocolate.

It has the perfect texture and natural flavor from from the almond butter, almond extract and protein powder. Heat treated flour- To make the cookie dough safe, the flour gets cooked first. Since raw flour is unsafe to eat. Heat Treat The Flour: Spread the flour over a baking pan and bake it at 350 degrees Fahrenheit for 5-7 minutes. Allow heat-treated flour to cool to room temperature, for about 15 minutes. Repeat by spreading another 1/2 cup of buttercream and lay the final cake round on top. Pop the entire cake in the fridge for about 20 minutes to allow the layers to set and firm up.For your safety, it is recommended that you microwave your flour in a microwave safe dish for about 1-2 minutes to a temperature of 165°F to kill off any bacteria. You can do this in the oven as well.