✅ Quick Snapshot:
- Servings: 12 mini cups
- Prep Time: 10 minutes
- Freeze Time: 1–2 hours
- Protein: ~7–10g per cup (depending on protein powder)
- Macros (approx. per cup): 110–130 cal | 8g fat | 3g carbs | 9g protein
🧾 Ingredients:
🥜 Peanut Butter Layer:
- 1/2 cup natural peanut butter (or PB2 paste for lower fat)
- 1/4 cup vanilla or chocolate protein powder
- 2 tbsp unsweetened almond milk (or more to blend)
- 1 tbsp maple syrup or sugar-free syrup (optional)
- Pinch of sea salt
🍫 Chocolate Layer:
- 1/2 cup sugar-free dark chocolate chips (or 85% dark chocolate)
- 1 tsp coconut oil (for smooth melt)
👩🍳 Instructions:
- Line a mini muffin tin with paper or silicone liners.
- In a bowl, mix all peanut butter layer ingredients until smooth and scoopable.
(Add a splash of almond milk if needed.) - Spoon ~1 tbsp of the mixture into each muffin liner and flatten it.
- In a microwave-safe bowl, melt chocolate chips and coconut oil in 20–30 second bursts, stirring until smooth.
- Pour chocolate layer over the peanut butter base (~1/2 tbsp each).
- Freeze for 1–2 hours until solid.
- Store in a freezer-safe bag or container and grab one whenever the cravings hit!
🔁 Variations:
- Use PB2 + Greek yogurt for a lighter version
- Add crushed peanuts or protein crispies for texture
- Mix in collagen powder for extra boost
- Top with a flake of sea salt or crushed almonds
❄️ Storage:
- Keep in freezer up to 2 months
- Let sit at room temp 1–2 minutes before eating for best texture