What you will need:
Vitamix or high power blender
Muffin tin and liners
small sauce pan
large mixing bowl
1 tub of Chocolate Chip Alpendough Cookie Dough
1 Tbs Hemp Protein or plant based protein of choice (preferable to not use rice protein as it has a more grainy texture
1 container SoDelicious greek vanilla yogurt
5 Tbs. coconut butter (we used Artisana Organics)
1 Tbs. Coconut Oil
1 Tbs. Agave
Pinch of Sea Salt
1/8 tsp. Psyllium (optional)
Line the muffin tin with 8 to 10 liners
Put Coconut Oil and Coconut Butter in the sauce pan on low heat to soften and melt. While melting, scoop and form cookie dough into balls that are at least 2 Tbsp. of dough. Flatten into the muffin tin liners. Put all of the other ingredients in the blender (protein, yogurt, agave, salt, and psyllium). Once the oil and butter are softened and have no clumps add to the blender. Blend on high power until everything is fully incorporated and smooth.
Pour the mixture over top of the cookie dough and smooth down the top. Sprinkle with shredded coconut for presentation. Put into the refrigerator for at least 2 hours to harden.