Ingredients
For Chocolate Top & Bottom:
2 scoops Syntrax Micellar Creme chocolate casein (60g)
1/4 cup cocoa
2 TBL Chocolate Hemp Protein Powder
2 TBL Coconut flour
1.5 cups Coconut Dream or Almond milk
1/4 tsp NuNaturals no carb stevia
PB Filling:
1/2 cup + 2 TBL of PB2 (75g)
1/4-1/2 tsp salt
2 scoops Syntrax Micellar Creme vanilla casein (60g)
3/4 cup Coconut Dream or Almond milk
1/4 cup BodyCrunch Whey Protein Crunchies
2 TBL natural PB (chunky or smooth)
1 TBL almond flour
Directions:
Mix together all dry ingredients for chocolate part of the PB cup. Slowly pour in coconut dream or almond milk until it reaches desired consistency. You want it to mimic a pudding texture.
Fill 16 standard size silicone muffin cup with a very heaping tablespoon each. Make sure to paint it up the sides of the cups. Put in freezer for about 25 minutes and while you are waiting, begin mixing the PB Filling dry ingredients then slowly add the liquid.
Remove the cups from the freezer. Add about a tablespoon of the PB Filling to each cup. Once you are done filling all 16, you can go back in add more (Or eat the rest like I did 🙂 LOL)
Add more chocolate mix on top of the PB in each cup. Put them back in the freezer for about an hour.
I love these because they frozen and take awhile to eat. There’s no inhaling possible here. Hope you enjoy.
These are so versatile you can sub out any flavor protein you want. You can do all chocolate and add peppermint flavor. MMM
