Protein sugar free Peanut Butter cups
Everyone loves these in our house - you’re welcome! My son has them for breakfast and an afternoon snack.
Ingredients:
For the Bottom of the cup:
1.5 cups smooth Peanut Butter - no sugar added
1/2 to 3/4 cup cocoa butter or unsalted butter - or heck - mix them both!
1/3 cup Golden Lakanto
1/3 cup Grassfed beef Collagen - We sell some in our store from Garden of Life if you’re looking for some
1/3 cup Protein Powder - I use Garden of Life Vegan unflavoured Protein powder but I’ve also used Good Protein - Peanut butter chocolate Protein Powder
1 TSP - vanilla extract
For the Top of the cup:
6 OZ unsweeted chocolate or 1 cup of Grand Caraque Unsweetened Cocoa Mass
1/2 cup cocoa butter or unsalted butter
1/4 cup Golden Lakanto
1/3 cup Grassfed beef Collagen - We sell some in our store from Garden of Life if you’re looking for some
1/3 cup Protein Powder - I use Garden of Life Vegan Unflavoured Protein powder but I’ve also used Good Protein - Peanut butter chocolate Protein Powder
Directions:
For the Bottom of the CUP:
Put all the Bottom of the Cup ingredients in a medium sized pot and simmer on med/low until all the ingredients are melted. I stir quite often to prevent sticking to the bottom of the pan and to incorporate the protein and collagen.
Pour into silicone muffin tin - I usually use a 1/4 or 1/3 cup measuring cup to help with this. You should have 12 but you may have more if you end up making them smaller.
Put it in the freezer to set.
While it’s setting we will make the top of the cup
For the Top of the CUP:
Put a stainless steel bowl over a pot with water and bring the water to a simmer.
Add all the ingredients and let them melt, stirring occasionally.
Once melted and all the ingredients are fully incorporated, remove the muffin tin from the freezer and pour on top. I again use my 1/4 cup measuring cup to aid with this. I then wiggle the muffin tin to make sure that the chocolate is even.
Pop in the freezer for about 10 to 15 minutes to set.
Remove, pop them out of the silicone tin and store in an air tight container in the fridge. I usually use parchment paper to separate the layers.
Lasts in the fridge for weeks, but they will for sure be eaten faster! ;)
