Ingredients
- 200 g Dark Chocolate (over 75% Cocoa)
- 3 tbsp Peanut Butter
- 1/2 tsp Extra Virgin Coconut Oil
- 1 tsp Vanilla Plant-based Protein Powder (Optional)
Servings: pcs
Instructions
- In a microwave-safe bowl, chop the chocolate into small pieces and add the extra virgin coconut oil.
- Microwave on medium temperature for 30 seconds, remove and give it a stir.
- Continue to microwave and stir every 30 seconds until the chocolate has fully melted.
- In a cupcake tray, place cupcake baking papers and add around 2 to 3 tsp of chocolate. Freeze it for 10 minutes.
- Meanwhile, mix in a bowl peanut butter and vanilla protein powder (optional).
- After 10 minutes, remove the tray from the freezer and using a small spoon, add the peanut butter mixture in the middle.
- Cover with 2 to 3 tsp of chocolate; Make sure the peanut butter is covered from all sides. Freeze overnight or for 2 hours at least.
- Use an air-tight container to store in the fridge for up to 2 weeks.
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