-Makes about 9 to 12 peanut butter cups
Carbs: 4 grams
Fat: 5 grams
Protein: 8 grams
Begin by getting your tinfoil cups ready. Lightly spray with PAM to prevent mixture from sticking. (do not use paper cups as it will stick to the paper) And place in cupcake holder.
For the chocolate coating:
- 2 scoops Level 1 Chocolate Peanut butter protein powder
- 4 tbsp. cocoa powder
- 1 tsp Himalayan salt
- ¼ cup of Xylitol sweetener/Stevia
- 1/8 cup coconut oil melted
- ¼ cup water
Mix all the ingredients together well until you have a smooth thick creamy blend, not too runny. Add more water if needed. Scoop about a tablespoon full of the chocolate coating into the bottom of each cup and place the tray in freezer for about 2 hours. Set the remaining mixture aside.
For the filling:
- 1/4 cup natural peanut butter ( you can use chunky or creamy)
- 4 tbsp PB2
- ¼ cup stevia
- ½ cup puree pumpkin
- ½ tsp almond extract
- Pinch of salt
Mix all the ingredients together in a food processor. You should have a very thick doughy batter. Remove cupcake tins from freezer and scoop about a tablespoon full of peanut butter mix into each tin on top of the chocolate coating. Then, using the remaining chocolate coating, pour on top of peanut butter mix until covered. Cover and place in freezer overnight. Ready to serve the next day!