Calling all Chocolate lovers…
Chocolate Peanut Butter Protein Cups
This delicious recipe will not only curb that sweet tooth, it contains protein and healthy fats to nourish your mental well-being and heart just in time for Valentines Day! They are sweet, salty, crunchy, and oh so delicious.
I love that this recipe is also jam packed with Plant based protein, Magnesium, Vitamin A, Iron, Calcium, Fiber, and Omega 3’s to support blood sugar balance and hormonal harmony.
Plus they are easy to make! My guy was able to throw these together all on his own, while I got some work done at the kitchen table! Special shout out to Kelly, he is the absolute best!
Ingredients
1/3 cup Vanilla Protein Powder (of choice)
1/4 cup Coconut Oil
1 1/2 cups Pitted Medjool Dates
1/2 cup All Natural Peanut Butter
1/4 tsp Sea Salt
3 tbsps. Walnuts (Crushed)
125 grams Dark Chocolate
directions
Line a muffin tray with paper baking cups and set aside.
Add the protein powder, and dates to a food processor. Blend until a soft, cookie dough-like texture forms. Divide the dough evenly between baking cups and press it into an even layer at the bottom of each baking cup. (Use damp fingers if the dough is too sticky.) Transfer to the freezer for at least 15 minutes or until firm.
Meanwhile, melt the chocolate and the coconut oil in a small bowl in 30-second increments in the microwave or by using a double boiler over the stove.
Using a spoon, add the peanut butter in an even layer to the top of the protein/date crust layer. Top with a few crushed walnuts (or nut of choice), to add crunch. Place in the freezer for at least 15 minutes or until chilled.
Spoon the melted chocolate over the top of the crushed walnut/peanut butter layer. Top with salt. Place in the freezer for at least 15 minutes or until the chocolate has set then transfer to an airtight container in the fridge or freezer until ready to enjoy.
Makes approximately 18 servings.
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