Brownie Batter/Sugar Cookie Splitz Protein Pop Tart!
Fam it happened…. Splitz Protein Pop Tart!! Brownie Batter one side and Sugar Cookie Dough on the other! Swipe to see all the angles ? this new Protein Pop Tart recipe is insane! ?
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Tag your friend you’d make this with and tell which side you’d choose if you could only have one!
Macros for the WHOLE Pop Tart:
219 Cals, 17g Carbs, 7g Fat, 22g Protein
Ingredients for Protein Pop Tart Base:
6g PEScience Flavor of your Choice (“FDL” saves you 15%)
4g Coconut Flour
4g Ultra Fine Almond Flour
4g All Purpose Flour
4g Powdered PB
5.5g Light Butter (This butter has around 5g fat per 14g)
11g Plain Non Fat Greek Yogurt
1g Stevia
Ingredient for Sugar Cookie Filling:
5g PEScience Gourmet Vanilla Select Protein (“FDL” saves you 15%)
2g Powdered PB
1g Coconut Flour
1g Stevia
3g Sprinkles
Ingredients for Brownie Batter Filling:
5g PEScience Gourmet Vanilla Select Protein (“FDL” saves your 15%)
3g Black Cocoa Powder
1g Coconut Flour
1g Stevia
Ingredients for Chocolate Protein Frosting on top:
4g PEScience Gourmet Vanilla Select Protein (“FDL” saves you 15%)
2g Black Cocoa Powder
1g Stevia
Ingredients for Sugar Cookie Frosting on top: (honestly will probably not use all of this icing if you drizzle it like I did.)
5g PEScience Gourmet Vanilla
2g Powdered PB
1g Stevia
Few Drops of Natural Blue Food Coloring
Directions:
1.) Preheat your oven to 400 degrees F. Add all your dry pop tart ingredients into your small food processor (https://amzn.to/2GqQzmg) and pulse to combine and avoid clumping. Then add your wet ingredient and pulse 20-30 times until you have a doughy crumble.
2.) Then take your dough out and combine into a ball. Then you can roll out then to make your pop tart but recommend letting it sit in the fridge covered in plastic wrap for 10-15 minutes to cool. While your dough is cooling, add your dry ingredients for both your brownie batter and your sugar cookie dough into their own separate bowls. Mix each so you avoid clumping when liquid is added. Add 10ml of cold water to one at a time and mix till you have the consistency of a wet cookie dough. You want it this way because when you bake it, it will dry out a bit. So it the dough is too dry, it will come out super dry when you bake it. Pro tip is if you want the dough to not come out too dry and not have to worry about it as much, just add 10g of greek yogurt instead of the water. Add each to fridge to chill while you roll out your dough
3.) Now take the ball of dough and place it between two pieces of parchment paper. The key with the parchment is to make sure that you do not use too big of pieces on top and bottom when rolling out the dough. If you do this, the parchment will slide around a lot. Now roll your dough as far tall and wide as you can! Then take a pizza cutter and cut out a pop part piece. Then take the extra dough and make into another ball of dough. Then roll that piece of dough just like you did before until you have a pop tart size piece of dough. Now add your brownie batter to one side and your sugar cookie dough to the other of that first piece of dough. Leave an inch around the edges. Now add that other piece of dough on top and then press down the edge. Be gentle with this dough.
4.) Now press down the edges with your fingers. Then spray the top of the pop tart with butter spray. Then take a fork and crimp the edges of the pop tart shut. Then if you want it to look super pretty, take a pizza cutter a cut off any extra dough that is not making the edges smooth. Then take your fork and stab the top of the pop tart long ways to make sure it can breathe while baking and doesn’t fill up with too much air. Now add to the oven for 8-10 minutes at 400 degrees F. The edges should be slight brown when it’s done. Don’t let them burn.
5.) Then while it is baking, add your dry protein frosting ingredients for each side into their own bowls and mix to avoid clumping. Then add 10ml of cold water and mix and repeat till you have a thick frosting like consistency. Then add to fridge to cool. If you added too much liquid, add to freezer to thicken up.
6.) Then once pop tart is done, take out and add it to your cooling rack. Let cool for 10-15 minutes and if you want it super cold, after that, add it your freezer to cool some more. Then once cool, add your frosting on top and enjoy!
Pro tip: add icing to ziplock bag and cut a small hole at the tip to use as an icing tool to make those pretty lines like I did!