Inside-Out Chocolate Peanut Butter Protein Cups!

pb cups

 

SO DELICIOUS, these were made possible by the addition of my new favourite ingredient vitafiber, which BY THE WAY I am very excited to say is now available on Amazon! I am not being paid to say this..I honestly just love baking with it! It is such a versatile ingredient and a great healthy substitute for honey, flour, sugar, molasses, syrup etc.

Where to purchase:

http://www.amazon.ca/Vitafiber-Basic-Syrup-1-2-kg/dp/B00TE3ELJ0/ref=sr_1_1?ie=UTF8&qid=1426778512&sr=8-1&keywords=vitafiber

Anyways..On to the recipe!

Macros per serving: 3F/10C/5P & 6g fibre

**Recipe**
Makes 9 PB Cups. 

For the middle, mix together 1 tbsp(14g) melted coconut oil, 4 tbsp(60g) Vitafiber syrup, 2 tbsp(14g) cocoa powder, 1 tbsp(10g) Vitafiber powder, 1/2 tbsp splenda(or to taste), 1/8 tsp vanilla & a pinch of salt. 

For the outside, mix together 8 tbsp(48g) PB2, 1 scoop (30g) peanut butter protein(I use #WheyGourmet), 1/2 tbsp natural peanut butter, 5 tbsp(75g) unsweetened vanilla almond milk, 1/4 tsp vanilla & a dash of Splenda & salt to taste. 

Spray a mini muffin tin with Pam, coat the tins up the sides and on the bottom with a thin layer of the peanut butter mixture (save some for later). Freeze for 10 minutes. 

Next evenly place a spoonful of the chocolate mixture into the center of each previously coated muffin tin.
Top off the mixture with another thin layer of the remaining PB mixture. 
Freeze for 2 hours or until solid. Pop out with a knife and enjoy immediately or place in a ziplock in the freezer for later. Smiling face (black and white)
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