INGREDIENTS
120g Dark Chocolate
12g Coconut Oil
32g Vanilla Whey/Casein Blend Protein Powder
32g Nutter Cookie Cookie Protein Cookie Butter Powder
32g Powdered PB
4g Zero Cal Sweetener
Pinch of Sea Salt
Sea Salt Flakes for topping
DIRECTIONS
- 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.
- 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.
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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.
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Gradually add cold water, stirring until the mixture reaches a smooth, creamy peanut butter consistency.
- Divide the filling evenly among the 12 cups, pressing it down to flatten.
- Pour the remaining melted chocolate over each cup, ensuring the filling is fully covered.
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Sprinkle with sea salt flakes, then return to the freezer for 1-2 hours until fully set. *Once set, you can store in the fridge as well!
