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  • Audrey Green

PB&J Protein Cups (V, GF)

At the end of a long day, all you need is a little somethin' that brings you back to your 8 year old self that won't wreck all your hard work at the gym and healthy eating habits- hence these babies were born!



PB&J Protein Cups (V, GF)

Time 30 minutes

Servings 16 minis (or 8 regular)

Calories 69


Ingredients


Chocolate Layer

  • 1 cup of Lily's Sugar Free chocolate chips

  • 1 tsp coconut oil

Peanut Butter Layer

  • 2 tbs natural peanut butter

  • 1/4 cup powdered peanut butter

  • 1 scoop of vanilla protein powder (I used Orgain)

  • 1/4 cup almond milk (or more depending on the brands you use)

Raspberry Jam

  • 1/3 cup frozen raspberries

  • 1/2 tbs chia seeds

  • 3-4 drops stevia

Optional Toppings

  • freeze dried raspberries (Target and TJ's have them)

  • cacao nibs

  • flaky sea salt


Instructions

  1. Chocolate Layer: Turn your stove on to medium-high heat and in a saucepan boil 2 cups of water. Place chocolate chips and coconut oil in a glass bowl and place over the boiling water (AKA double boiler method). Stir until the chocolate is smooth. You can use microwave but you have to move more quickly so the chocolate doesn't harden on you. Put a 1 tsp of chocolate in each mini silicone mold and pop all in the freezer for about 15 minutes. You should still have half your chocolate remaining, this will go on top of the cups so keep it on the stove to avoid hardening.

  2. Raspberry Jam: To save time, I double the recipe and make this ahead of time but you don't have to. Put the raspberry jam ingredients in a small bowl. Cover and microwave for about 30 seconds, stir, and give it another 30 seconds. Set aside.

  3. Peanut Butter Protein Layer: In a medium bowl, combine all the peanut butter ingredients and you're done!

  4. Assembly: Take the chocolate silicone cups out of the freezer, layer a tsp of peanut butter (or more cause YUM), a tsp of jam, and the rest of your melted chocolate. Top with freeze-dried raspberry, cacao nibs, or flaky sea salt and pop back in the freezer for as long as you can wait!


Nutrition

Serving: 1/16 of recipe | Calories: 69 | Carbs: 9.1 | Fiber: 4.2g | Fat: 5.2g | Protein: 3g

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