Ingredients (makes 12):
120g Dark Chocolate
12g Coconut Oil
32g Vanilla Whey/Casein Blend Protein Powder
32g Peanut Nutter Cookie Protein Cookie Butter Powder
32g Powdered PB
4g Zero Cal Sweetener
Pinch of Sea Salt
Sea Salt Flakes for topping
1.) Add the dark chocolate and coconut oil to a microwave-safe bowl. Microwave for 45 seconds, stir, then microwave for another 30-45 seconds until fully melted and smooth.
2.) Take 12 silicone cupcake molds and spoon a small amount of melted chocolate into the bottom of each. Spread the chocolate slightly up the sides to create a base.
3.) Place the molds in the freezer for a few minutes to set while you prepare the filling.
In a separate bowl, combine all the dry ingredients (except sea salt flakes) and mix well to prevent clumping.
4.) Gradually add cold water, stirring until the mixture reaches a smooth, creamy peanut butter consistency.
5.) Divide the filling evenly among the 12 cups, pressing it down to flatten.
6.) Pour the remaining melted chocolate over each cup, ensuring the filling is fully covered.
7.) Sprinkle with sea salt flakes, then return to the freezer for 1-2 hours until fully set.
Once set, store in the fridge for a firmer texture and enjoy!
*Once set, they can be kept in the fridge as well! They honestly get better and better the longer they sit in the fridge.
