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
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)
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
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:
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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