Just been given this recipe for Peanut Butter Cups.... And I can't wait to try it!
Ingredients:
1/2 cup
Peanut Butter & Marshmallow whey - Vanilla can be used in its place, although I'm going to try with Salted Caramel...
1 tablespoon peanut butter
2 tablespoons coconut flour
1/4 cup almond milk
6 squares 85% Lindt (i.e. 60 grams)
Directions:
1. First, melt your chocolate in a bain marie (i.e. a glass bowl on top of a pot of boiling watah).
2. As the chocolate melts, make the filling of your PB cups by mixing the rest of the ingredients together until you get a thick sort of batter (see pic to the left here). Try not to eat it all. You’ll be tempted, trust me. But mobilize some restraint, will you? Because the cups are worth it.
3. When the chocolate has melted, pour half of it between 6 muffin cups. Then, add a dollop of the filling on top and cover them with the rest of the melted chocolate.
4. Put them in the freezer for 30-40 minutes and then just ‘unmold’ them. It’s great using silicone muffin cups for the job because the cups come right off! You can get there
here if you’re in the UK and
here if you’re in the US
5. Anyways, after unmolding them… boom! you’re done!
Macros per Cup (out of 6): 123kcals, 9g protein, 4g carbs (out of which 2g is fiber so net carbs = 2g!!!!), 7g of healthy pb + cocoa fats