Making these little chocolate cups of peanut butter goodness is very quick and easy!
They’re creamy, sweet, and just delicious :-)
A free box is flying out to Debra who won this week’s free box of chocolates. Stay tuned for next week’s too! (If don’t know what I’m talking about, check out our latest POW newsletter and/or this post).
These little chocolates are a great example of how amazing pea protein is for making dairy-free, gluten-free, and plant-based protein snacks, you know? Snacks that taste as yummy as they look. Here’s the recipe for you!
1 tbsp pea protein powder (as always, I used our lovely golden pea protein POW)
1 tbsp agave syrup (if you want to go lower carb, see note below)
1 tbsp almond milk
2 tbsp peanut butter (I used smooth but if you dig crunchy, go crunchy)
Pinch of cinnamon
1/8 cup Semi-sweet chocolate chips (we’re using these chips which are milk-free so the cups can be 100% dairy free)
1. Make the filling by mixing together all your ingredients in a bowl, except for the chocolate.
2. Melt the chocolate in a bain marie (a glass bowl on top of a pot of boiling water).
3. Add the melted chocolate to a mini cup mold, then a bit of the filling, then more of the chocolate.
4. Refrigerate for an hour or freeze for 30 minutes.
The above yields 8 mini cups, each at: 138kcals, 15 carbs, 3.5g protein, 9g fat.
If you want to go lower carb, feel free to sub the agave syrup with an IMO syrup like Sukrin gold! If you want to go higher protein and lower fat, you can sub the peanut butter with peanut flour and just add more protein powder!
PS: If you want to see/hear me talking about Protein Pow, protein, and eating insects, check out this podcast I did for the guys at Ridiculously Human!