Protein Peanut Butter Cups

1½ cups vanilla fat free sugar free Greek yogurt (plain is also fine) (360 g)

1 tbsp real peanut butter (32 g)

1 cup PB Fit peanut butter powder (about 100 g)

3 tbsp sugar-free syrup or monkfruit sweetener (to taste)

¼ tsp salt (plus flaky sea salt for topping)

1/16 tsp Cinnamon - a literal pinch

240g semi-sweet chocolate

1 tsp coconut oil (optional, for smoother melt - not included in calories)

Mix well. If too thick, add water a tablespoon at a time until you get your desired consistency.
Add to mason jars and pack it down.
For best chocolate to peanut butter ratio, portion into 8 jars.
For the Chocolate Topping: Add 240g semi-sweet chocolate to a glass measuring cup.
Add 1 tsp coconut oil (optional, for smoother melt - not included in calories).
Add to a small pot with water (do not allow water to spill into the cup).
Add to the stove and bring the water to a boil, mixing the chocolate regularly until smooth.
Using an oven mitt, quickly pour the chocolate evenly over the peanut butter mix.
Optional: stick a half a Reese’s into the top (adds 38 calories).
Add to the freezer for about 20 mins to harden, then serve and enjoy!
These will keep in the fridge for 4-7 days.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 15m