Description
An easy, healthy snack or dessert that is gluten-free, vegan-friendly and good for you!
Ingredients
- 1 cup Semi-sweet Dairy Free Chocolate Chips
- 1 Tablespoon Coconut Oil
- 3 Tablespoons Natural Creamy Peanut Butter (the No Stir Kind)
- 3 Tablespoons Vanilla Protein Powder, Of Choice
Preparation
Line a mini muffin pan with 12 mini muffin liners.
Place chocolate and coconut oil in a microwave safe measuring cup and microwave on half power in 30-second intervals until smooth and melted. Once melted, pour a thin layer of the chocolate on the bottom of each cup. Place into the freezer for 5–10 minutes to harden.
While they harden, mix peanut butter and vanilla protein powder. It might be easiest to use your hands! Roll them into twelve 1-teaspoon-sized balls.
Once chilled, put one peanut butter ball in each cup and press out flat, leaving a little rim 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 these will be a little hard, so let them sit at room temperature for a few minutes before eating.
