Servings: 20 Total time: 1 hour 10 minutes
Ingredients
1 cup PB Fit Powder
1 cup water
3/4 cup dark chocolate chips (60-69% cacao)
1/4 cup plain unsweetened almond milk
1 tsp vanilla extract (optional)
Directions
Line a mini muffin tin with mini muffin liners.
Whisk together peanut butter powder and water. Set aside.
Add the chocolate chips and almond milk to a microwavable bowl and microwave in 15-second intervals until melted. Gently stir in vanilla. Distribute half the chocolate evenly among the cupcake liners, just enough to cover the bottom. Place pan in the freezer for 15 minutes so the chocolate hardens.
Remove tray from the freezer and evenly distribute peanut butter mixture over the chocolate. Return tray to the freezer for 30 minutes.
Finally, add the rest of the melted chocolate to the cupcake liners and return to the freezer for 15-20 minutes, until solid.
Notes
Serving Size: 1 serving = 1 peanut butter cup
Vegan: Substitute dairy-free chocolate chips.
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