Ingredients:
- 96 grams Naked PB powder
- 30 grams Vital Protein Collagen Peptides unflavored powder
- 168 grams Lily’s Milk Chocolate baking chips
- 10 grams coconut oil
- 10-30 grams Swerve Confectioner’s zero cal sweetener (based on preference)
- 36 grams Unmatched Vanilla Protein Powder (Use code ALISATHEALTH for 10% off)
- 1/4 – 1/2 sea salt (based on preference)
- 110 ml water
Instructions:
- Combine filling ingredients (PB Powder, collagen, protein powder, sea salt, sweetener, & water)
- Divide filling evenly between 24 mini cupcake molds and freeze for an hour or so until solid.
- Melt coconut oil. Add chocolate chips and stir to coat. Microwave chocolate in 30 second increments stirring in between to avoid scorching.
- Remove frozen PB filling from molds and set aside.
- Take 1/2 melted chocolate and divide evenly in bottoms of 24 molds.
- Put PB filling back in molds and press down until chocolate starts to come up the sides.
- Spoon remaining chocolate on top of PB and spread.
- Store in freezer or refrigerator.
*It takes practice to get these evenly divided. Be patient with yourself
Macros Per cup:
Calories: 57
Fat: 2.7 grams
Net Carbs: 3.8 grams
Fiber: 2.7 grams
Protein: 5 grams
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