Protein Peanut Butter Cups



Chocolate shell:

  • 350g, dark chocolate chips
  • 1 tbsp MCT oil 
  • Flaky sea salt


Line 1-2 muffin tins with liners. (Makes 12-14 servings.)

Mix peanut butter, protein powder and MCT oil until it creates a fondant-like paste, then add the mixture to a piping bag.

Melt chocolate and coconut oil in a microwave-safe bowl, then mix until silky. Spoon a tiny amount into each muffin liner, then rotate the tray so the chocolate fully coats the bottom of each liner. Pop it in your freezer so the chocolate fully sets.

Next, pipe small discs of the peanut butter mixture over each round of solid chocolate. Allow to set again in the freezer for about 10 minutes. 

Once set, top with a final pour of melted chocolate. (Be sparing here or you might run out! About 1-2 tsp per item is all you need.)

Garnish with flaky sea salt and freeze for 10-15 mins or until the chocolate is hardened.

Remove cups from their liners and enjoy!

These energizing, chocolate delights were created by Garden of Life Ambassador and Registered Holistic Nutritionist, Larissa Nicole! For more clean, balanced and protein-packed recipes, check her out on Instagram at @GrazeCreativeStudio . 


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