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 Dark Chocolate Chips
- 1/4 cup Coconut Cream
Pb cups
- 1/2 cup dark chocolate
- 1 tsp coconut oil
- 1/4 cup creamy peanut butter
- 2 tbsp vanilla protein powder
- 1 tbsp pure maple syrup
- 1 tbsp coconut oil if your PB isn’t super runny
Instructions
- Make homemade PB cups (or have your store bought PB cups quartered. I like Unreal Snacks brand and Justin’s Organic Dark Chocolate PB Cups)
- Melt dark chocolate with a pinch of coconut oil in 30 second intervals. Pour into mini muffin liners, and move around in a circle to allow chocolate to drip up the sides.
- Place in the freezer until hard, just 5 – 10 minutes while you make the filling. Mix PB, syrup, protein powder, and coconut oil together
- Place inside hardened chocolate shells, top with more melted chocolate, and freeze an additional 10 minutes
- Once chocolate is firm to the touch, remove from liners
- 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)
Video
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