Chocolate, peanut butter, and protein? Yes please!
There have been quite a few recipes for protein peanut butter cups floating around the Pinterest realm. Some use Greek yogurt, others call for homemade chocolate. These peanut butter cups use simple (usually) on-hand ingredients, and take little time to whip up! They are also super tasty and satisfy that nasty sweet tooth without going overboard.
¾ Cup Dark Chocolate Chips
1 Teaspoon Coconut Oil
¼ Cup Almond Milk
1 Scoop Vanilla Protein Powder (I prefer Jay Robb’s Vanilla Egg White Protein)
2 Tablespoons PB2
½ Cup Peanut Butter
Combine the coconut oil and chocolate chips in a saucepan over low heat to begin melting them.
Add the protein powder and PB2 to a bowl, and about half of the almond milk. Add the peanut butter and mix well. The mixture should be thick, but still soft enough to smooth out into baking cups, so slowly add the rest of the almond milk until a good consistency is reached.
**If you don’t have PB2 on hand, just add a little extra protein powder and peanut butter.
Line a baking sheet with baking cups (any kind will do, however I have read that silicone baking cups work the best).Spoon a thin layer of chocolate into the bottom of each baking cup, then place in the fridge for about three minutes to harden. After the bottom layer is hard, place a dollop of the peanut butter mixture in each cup, then top again with melted chocolate. Place in fridge or freezer once again until hard.
When they are ready, remove the liners and enjoy!