Dark Chocolate and peanut butter... could there be a better combination?!? This is our attempt at homemade Reese's Peanut Butter Cups (without all the yucky ingredients like hydrogenated oils and preservatives), and the macros are a little bit better with the addition of the Whey Protein.
This dessert is an immediate family favorite, and we had lots of giggles as everyone tasted them... chocolatey, peanut buttery, pure deliciousness!
Ingredients
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1/2 - 1 scoop Propello Life Whey Protein Vanilla Bean (BUY NOW)
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1/2 cup Natural Peanut Butter
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3/4 cup (9 servings) Dark Chocolate Chips (60% Cacao)
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1/2 tsp Coconut oil
Directions
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In a double boiler, melt dark chocolate chips and coconut oil, stirring occasionally until melted.
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While chocolate is melting, fill 6 muffin tins with parchment paper liners
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Pour 1/2 T. melted dark chocolate into each muffin tin. Place in freezer until frozen solid (about 15 min)
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Stir together peanut butter and Propello Life Whey Protein Vanilla Bean protein protein powder in a bowl.
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Pull frozen chocolate out of freezer, and put 1T. of peanut butter mixture in each muffin cup.
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Then, pour 1 T. melted dark chocolate on top of peanut butter.
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Lightly tap muffin tin on counter a couple times to make everything smooth out flat.
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Put back into freezer until frozen again. The top will appear frozen after 15 minutes, but if you freeze longer the peanut butter will freeze better and not ooze out (around an hour).
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Take out of freezer and enjoy!!!
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