Tag Archives: oreos

No-Bake Vegan Cookies-and-Cream Protein Bars


  • 8 Peep flavored Oreos, crushed
  • 2 cups True Nutrition Lean Vegan Protein Powder
  • 1 cup Coconut Oil
  • 1/2 cup (128 g) Almond Butter
  • 1.5 tbsp Maple Syrup
  • 1/4 tsp Sea Salt
  • 1/2 cup (120 ml) Vanilla Almond Milk
  • 50 g King David White Choco Chips


In a large bowl, mix 2 cups protein powder, 1 cup coconut oil, 1/2 cup almond butter, 1.5 tbsp maple syrup, 1/4 tsp sea salt, and 1/2 cup vanilla almond milk. Stir in 50 g white choco chips. In a large ziplock bag, crush 8 Oreos with a rolling pin. Transfer batter to a silicon mold and press firmly. Add the crushed Oreos to the top and refrigerate for 30 mins. Score and break the bars in squares of desired size.

Makes: 16 bars 

Serving Size: about 56 g

Cookies & Cream Mini Cupcakes

Ingredients – Cupcakes

  • 1¼ Cups All-Purpose Flour
  • ½ cup plus ⅓ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 4 oz. Banana 
  • 4 oz. Vanilla Almond Milk
  • 20 g Crushed Oreos
  • ⅓ cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Frosting

  • 8 tbsp All-Vegetable Shortening
  • 1/3 cup Powdered Sugar (or finely ground cane sugar)
  • 2 tbsp Vanilla Almonf Milk
  • 1 tsp Caramel Extract


Preheat your oven for 350F. In a large bowl, whisk together. 1 1/4 cups all-purpose flour, 1/2 cup + 1/3 cup  cane sugar, 1/2 tsp salt. Mash up the 4 oz banana and add it to the dry mix with 4 oz vanilla almond milk and 2 tbsp apple cider vinegar (trust me). At the last minute mix in 1 tsp baking soda then the 20 g crushed Oreos. Be quick due to the chemical reaction. Pour into mini cupcake liners and evenly divide batters. Bake 18-20 minutes until the tops are slightly golden. For the frosting just mix it all together and transfer to a piping bag. I let mine cool in the fridge overnight and pipe it on the cupcakes just before serving. I also topped them with some more crushed Oreos. 

Adapted from my earlier post: Vegan Cupcakes – 2 ways