Peanut butter cookies and cream parfait
I’ve been through a full obsession with these; it’s something to do with the texture - I think it reminds me of tiramisu.
Deep roast smooth peanut butter is non-negotiable. It’s the best for these sorts of recipes.
Recipe, makes 1 pot (enough for 2);
THE COOKIES
2 big tbsp smooth, deep roast peanut butter
2 tbsp protein powder
Pinch salt
1 tbsp cacao nibs
2 tsp agave or other syrup
Tiny drop plant milk
THE CREAM
300g plain yogurt
1 heaped tbsp smooth deep roast peanut butter
1 tbsp syrup or 8 flav drops
Method
Mix all the cookie ingredients until it resembles cookie dough
Divide and roll into 2, then press down onto a plate and microwave 1 at a time for 1 minute 30 seconds at 1000W. Leave to cool
Mix your yogurt and peanut butter in a bowl, then add the syrup to taste.
Put one of the cookies on the bottom of a glass or small jar - you may need to crumble it if it doesn’t fit.
Layer some yogurt ontop of the cookie.
Add the other cookie, then top with the rest of the yogurt
Top with any cookie crumbles or some remaining peanut butter, then leave to set in the fridge for at least 30 mins, or overnight
Notes + Variations:
You can always use vegan protein, but it will result in a more doughy texture.
