Chocolate Chip Coffee Cannoli Cream Tarts

By dena

Ingredients

• 2 Quest Nutrition Chocolate Chip Cookie Dough Protein Bars
• 1/4 cup Ricotta Cheese
• 2-3 Tablespoons Coffee Protein Powder (I used Chike Nutrition High Protein Iced Coffee)
• 1 Tablespoon Sugar Free Torani Syrup (or sweetener of choice)
• a few Almonds for decorating
• 2 Mini Muffin pans
• 12 Mini Muffin liners

Details

Adapted from theworldaccordingtoeggface.blogspot.com

Preparation

Step 1

Place muffin liners in cups of 1 set of the mini muffin pans. Cut your Quest Bars into 6 pieces each

Place 1 piece of protein bar in each muffin liner.

Bake at 325 for 3 minutes. Remove from oven and use the empty muffin pan bottom to press the "tarts" down. Place it on top and apply even pressure. Umm use oven mitts one of the tins is hot, yes I forgot, ouch. Place the the tarts back in the oven for 3 more minutes and then repeat the muffin pan pressing process. You could use a metal spoon back too but... work quick while they are still warm, that's why I like to use the other pan to press... you do all 12 at the same time.

Allow to cool. Peel off liners when cool.

Mix ricotta, protein, syrup together till well blended and spoon a dollop of filling in each. Top with an almond. Chill in fridge. This filling is great on it's own too for breakfast.