Pb&J Protein Cups
These have quickly become one of my most popular recipes. Yes, they may not be the most exciting treat in the world, but I think a mixture of this classic flavor combination, ease, and minimal ingredients required, make them even better.
I have never been able to make a batch of these and have them last for more than a day. I know, that may be slightly awful to admit, but they are just that good. I used a Stevia-sweetened chocolate to keep things refined-sugar free, but feel free to use what you have on hand.
Nut butter: I love using peanut butter to get that classic pb&j flavor. However, any nut butter will work and it can be fun to play around with this.
Jelly: Home made or store-bought works! I just make sure, if buying, that the jelly contains no additives, preservatives, or refined sugars.
Protein: You can feel free to admit this altogether, sub it with coconut flour if you’d like, or play around with which flavors/brands/etc. taste best to you! I used a raspberry jam donut protein, from Macr0 Mike, that added even more flavor to these bad boys. You can use DANIBMM10 for a discount if you’d like to try it!
INGREDIENTS:
1 chocolate bar of choice
1 tbsp coconut oil
Filling:
1/2 cup peanut butter
1 scoop protein powder
Jelly of choice
How to:
Melt chocolate and coconut oil together until smooth.
Line a cupcake tin with liners. Pour a little chocolate in the bottom of each one. Place in the freezer to set.
Meanwhile, combine the peanut butter and protein powder. It should become quite thick and dough like. If yours is too dry, you can add a little melted coconut oil or even a splash of nut milk. Roll into balls (however many cups you’re making) and slightly flatten.
Remove the cupcake tray from the freezer. Place the peanut butter dough over top the frozen chocolate layer. Then, add a teaspoon or two of the jam.
Cover the pb&j layer with the remaining chocolate.
Place back in the freezer until set.
Enjoy!