Unless you’re one of the weird peanut butter haters, no doubt there’s a nostalgic child in you that craves peanut butter cups. But unfortunately for adults, it’s too easy to overload and pack on the pounds. Instead of the regular Reese’s variety, trick your taste buds with these candies made from PB2 and chocolate protein powder.
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Serves 7 / Makes 14
1/4 cup unsweetened almond milk
1/4 cup plain low-fat Greek yogurt
1/4 cup unsweetened cocoa powder
2 scoops chocolate protein isolate
3 Tbsp. coconut sugar (or sweetener of choice), divided
1/4 cup PB2
5 Tbsp. water
Pinch of salt
1. Mix together the almond milk, yogurt, cocoa powder, chocolate protein powder, 2 Tbsp. sugar, and a pinch of salt. In a separate bowl, combine the PB2, water, remaining tablespoon of sugar, and a dash of salt. Continue stirring until both mixtures are totally creamy and smooth.
2. Prepare a mini muffin pan with liners, and spray with oil. For the first layer, spoon 1 tsp. of the chocolate mixture into each section. Then top it with 1 tsp. of the peanut butter mixture. Finish with an additional layer of chocolate.
3. Freeze the mini muffin pan for a couple hours, until firm. It should be easy to peel off the liners.
Nutrition Facts (Per Serving)
Protein: 5 grams
Carbs: 4 grams
Fat: 1 gram