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:
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.