Protein Chocolate "Pb" Cups

³ Description

A replacement for that sugar bomb called Reese's PB Cups. Yum yum yum

² Ingredients

•  1 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
•  1 serving (serving = 1 scoop) Optimum Nutrition Gold Standard 100% Whey - Dutch Chocolate
•  1 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  2 serving (serving = 2 tbsp) Bell Plantation PB2 Chocolate Powdered Peanut Butter
•  2 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1/2 serving (serving = 2 tbsp) Artisana Raw Organic Coconut Butter
•  4 serving (serving = 2 tbsp) Sunspire Organic 42% Cacao Chips

q Directions

Recipe:
Melt the dark cacao chips w 1 TB coconut butter and 1tsp vanilla extract.

Heat in microwave 30 secs, stir, repeat until melted. Can also use a dbl boiler. I then just placed my bowl on top of a pot with hot water in it to keep it workable.

Coated the insides (side and bottoms) of 12 silicon mini muffin molds w the chocolate. Paint with a spoon or a basting brush is even better.

Place on a baking tray and into the freezer until hardened. should be quick about 5-7 mins.

While waiting for the cups to harden mix the filling.

Filling consisted of:
1/2 cup unsweetened pumpkin purée
3-4 TB PB2
2 TB Coconut Flour
1 scoop chocolate whey protein poweder
1tsp vanilla extract.

Taste it and add more of whatever you prefer, more PB2 to mask pumpkin, or coconut flour which helps to make up the consistency to be grainier/thicket.

Once shells harden, remove from the freezer. Add about 1 TB of the filling to each cup and gently press it down.
Spoon a small amount of the remaining chocolate on top and cover the pumpkin.

Put back in the freezer for a few minutes and then into the fridge to harden.

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