These high protein peanut butter cups are perfect for increasing your protein intake, but also hitting chocolate cravings.
Using White Wolf Whey Better Protein Powder (in smooth chocolate favour), and the PBCo 98% Sugar Free Choc Chips, these morsels of deliciousness are protein packed, and low in sugar. Have them on a platter over Easter, or enjoy any time!
- 1 scoop of White Wolf Whey Better Protein (Smooth Chocolate flavour)
- 1/2 cup natural peanut butter
- 2 tablespoons Organic Road maple syrup
- 2 tablespoons Organic Road Coconut Oil
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup PBCo 98% Sugar Free Chocolate Chips
- Combine peanut butter, maple syrup, and coconut oil in a bowl, microwave for 20-30 seconds or until it’s soft enough to mix easily. Stir in protein, vanilla extract, and salt until smooth.
- Melt chocolate in the microwave in 15-second intervals, stirring until completely melted and smooth.
Line a mini-muffin tin with paper. - Spoon a small amount of melted chocolate into the bottom of each liner, spreading to create a chocolate base.,
- Place a dollop of peanut butter mixture on top and then top with more chocolate, ensuring the peanut butter is fully encased. Refrigerate for 30 minutes or until set.
