Ingredients
- 1 cup semisweet dairy-free chocolate chips
- 1 tablespoon coconut oil
- 3 tablespoons natural creamy peanut butter no-stir variety
- 3 tablespoons vanilla protein powder of choice
Instructions
- Line a mini-muffin pan with 12 mini-muffin liners.
- Combine the chocolate and coconut oil in a microwave-safe bowl and microwave on 50% power for 30-second intervals, until the mixture is smooth.
- Once melted, pour a very thin layer of the chocolate mixture on the bottom of each cup. Transfer the pan to the freezer for 5-10 minutes to harden.
- While the pan is in the freezer, mix together the peanut butter and vanilla protein powder. It might be easiest to use your hands. Roll them into 12 teaspoon-sized balls.
- Once chilled, put one peanut butter ball in each cup and press out flat, leaving a little rim around the edges where you can see the chocolate underneath.
- Fill the cups with the rest of the remaining melted chocolate. You may need to reheat the bowl of chocolate if it has started to solidify.
- Cover the pan with plastic wrap and place in the fridge for 30 minutes to 1 hour until hardened. Let them sit out at room temperature for a few minutes before serving, or store in a sealed container in the fridge until you're ready to serve them.