An easy and healthy snack or dessert that’s gluten-free, vegan, and good for you!
Preparation:
To cook:
Level: Easy
Serves: 12
Ingredients
- 1 cup Dairy Free Semi-Sweet Chocolate Chips
- 1 tbsp coconut oil
- 3 tablespoons Natural Creamy Peanut Butter (the non-stirring kind)
- 3 tablespoons Vanilla protein powder, your choice
Preparation
Line a mini muffin pan with 12 mini muffin cups.
Place chocolate and coconut oil in a microwave-safe measuring cup and microwave on medium power in 30-second intervals until smooth and melted. Once melted, pour a thin layer of chocolate into the bottom of each cup. Place in the freezer for 5-10 minutes to harden.
While they harden, mix together the peanut butter and vanilla protein powder. It might be easier to use your hands! Roll them into twelve balls the size of a teaspoon.
Once cooled, place a scoop of peanut butter in each cup and press flat, leaving a small lip around the edges where you can see the chocolate underneath. Fill the cups with the rest of the remaining chocolate. Cover and place in the fridge for about 30 minutes to 1 hour to harden.
Devour
Note: Right out of the fridge they will be a little hard, so let them sit at room temperature for a few minutes before eating.
