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Recipes

Protein Peanut Butter Cups

Protein Peanut Butter Cups

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Homemade Dark Chocolate Ingredients
1/2 cup coconut oil
1/4 – 1/2 cup cocoa powder
1/4 cup coconut or almond milk
1 scoop Natural Edge chocolate protein powder
dash of sea salt
1 teaspoon vanilla

Directions
Heat the oil on med/high to thin it out; then add cocoa, coconut milk, protein powder, vanilla and salt. It will thicken when you add the coconut/almond milk so add it slow and keep it warm.

 

Peanut Butter Filling

4 tbsp any organic/all natural nut/seed butter (unsalted) or 3 tbsp PB2 with added water

1 tsp pure vanilla extract

1/4 cup + 3 tbsp almond milk (+ more if necessary), unsweetened

1 scoop (33g) Natural Edge Chocolate or Vanilla protein powder

Sea salt and pecan halves, for garnish (optional)

Directions

Fill 24 mini muffin baking pan with 24 paper mini baking cups. Drop a teaspoon of chocolate into each cup to cover the bottom of each cup evenly. Place in the freezer on flat surface for 15 minutes.

Prepare the filling by whisking nut/seed butter (if using PB2, add water until peanut butter consistency), vanilla extract, almond milk and protein powder in a small bowl, until smooth. If necessary add more almond milk or protein powder to bring it to a softer peanut butter like consistency.  Drop filling in the middle of each cup.

Top each cup with 1 - 2 tsp of melted chocolate. If chocolate solidifies a bit, place it back on high heat, in a double boiler, and melt until smooth. Top, if desired, with sea salt and/or pecan halves. Place in a freezer, on a flat surface, for at least 30 minutes.

Remove from a freezer and transfer into a Ziploc bag.  Store in freezer.

Nutritional Info (with PB2, no garnish)

Amount Per Serving = 1
Calories: 55.4
Total Fat: 3.5 g
Sodium: 21.7 mg
Total Carbs: 4.3 g
Sugars: 0.1 g
Protein: 2.1 g

 

Nutritional Info (with peanut butter, no garnish)

Amount Per Serving = 1 cup:

Calories: 67.5

Total Fat: 4.7 g

Sodium: 15.8 mg

Total Carbs: 4.4 g

Sugars: 0.1 g

Protein: 2.3 g


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