Ingredients
- 1 cup Organic Creamy Peanut Butter - Georgia Grinders
- 3/4 cup Vanilla Protein Powder
- 1/3 cup Almond Flour
- 1/3 cup Pure Maple Syrup
- 2 Tbsp Coconut Flour
- 2 tsp Pure Vanilla Extract
- 1 pinch Sea Salt
Ganache
- 1/2 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia - Pascha Chocolate Co.
- 1/4 cup Coconut Cream
Pb cups
- 1/4 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia - Pascha Chocolate Co.
- 1 whole Honey Cinnamon Protein Bar - Rise
Instructions
- Make your protein PB cups. Melt chocolate and line the bottom of mini muffin liners. Rip your protein bar into 8 pieces and press into center, then top with remaining chocolate (see notes for homemade filling)
- Mix dough ingredients together, then press down into 8x8 dish lined with parchment paper
- Melt chocolate for ganache, then stir in coconut cream (just the thick part)
- Pour overtop your dough layer
- Cut your homemade PB cups into small pieces and sprinkle on top
- Refrigerate or freeze until ganache has set (~1hr)
Notes
Can also make filling by mixing some creamy peanut butter with some protein powder, but make sure your chocolate is solid frozen before placing on top bottom layer