White Chocolate Macadamia Cookie Crusted Chocolate Pie Recipe

CHEATING DESSERT WITH CHESTIFIED MACADAMIA AND CHOCOLATE CAKE. What do you get when you cross a Quest White Chocolate Macadamia Cookies With a chocolate cake so rich it’s practically wearing a tuxedo? You’re given a recipe for a dessert so decadent it should be served on a silver platter in a formal ballroom on a megayacht paid for by a trust fund that funds other trust funds. But don’t worry. You won’t be judged for eating it in sweatpants.

See the full recipe below:

NUTRITIONAL INFORMATION

MACADAMIA AND WHITE CHOCOLATE CAKE

Performance: 12 servings | Serving Size: 1 slice

Calories: 180 | Protein: 6g | Fat: 14 grams | Net carbs: 4g

Total carbohydrates: 14 grams | Sugar: 2 grams

Ingredients

MACADAMIA AND WHITE CHOCOLATE CAKE

Crust:

Stuffed:

  • 1 can coconut milk, canned
  • 1 tablespoon gelatin
  • 1 tablespoon Quest Chocolate Shake Protein Powder
  • 1 cup sugar-free chocolate chips
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 2 tablespoons chopped macadamia nuts, for garnish
  • 2 tablespoons toasted coconut for garnish

Method

  1. Preheat oven to 350°F and prepare a 9-inch cake pan with nonstick spray. Tear cookies into bite-sized pieces and place on a parchment-lined baking sheet. Bake for 4 to 6 minutes until golden brown. Let cool.
  2. Place the cooled cookies in a high-speed blender and blend until fine crumbs form.
  3. Transfer the mixture to a bowl and stir in the melted butter. Use a fork to mix. Press the mixture into the bottom and sides of the pie plate. Bake the pie crust for 5 to 7 minutes until golden brown. Allow to cool.
  4. Meanwhile, in a small saucepan, mix together the coconut cream and gelatin. Turn on medium-high heat and bring to a boil. Once boiling, remove from heat and stir in the protein powder.
  5. Place the chocolate chips in a heatproof bowl and pour the boiling mixture over the chocolate.
  6. Allow to sit for 5 minutes before mixing until smooth. Stir in the vanilla and salt. Pour the chocolate into the base and refrigerate for 2 hours.
  7. Top with crushed macadamia nuts and toasted coconut. Cut into 12 equal pieces and serve.

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