CHOCOLATE PEANUT BUTTER PROTEIN CRUNCH CUPS

GF.

A crackly dark chocolate shell filled with creamy peanut butter protein filling and salty roasted peanut crunch.

Why you’ll love it: Chocolate and peanut butter with that proper creamy-crunchy texture, while still giving you approximately 10g+ protein per cup depending on your yoghurt and protein powder. Perfect little protein treat that still gives you your sweet fix.

Ingredients:

-  80 g (0.18 lb) dark chocolate
-  1 tsp coconut oil
-  120 g (0.26 lb) thick Greek yoghurt
-  60 g (0.13 lb) smooth natural peanut butter
-  35 g (0.08 lb) vanilla or chocolate protein powder
-  ¼ cup roasted peanuts, roughly chopped
-  ½ tsp vanilla extract
-  Pinch of sea salt

Method:

1. Melt the dark chocolate with the coconut oil until smooth.
2. Spoon a thin layer of chocolate into the bottom of 4 silicone muffin cups, spreading a little up the sides. Place in the freezer for 5 minutes.
3. Mix the Greek yoghurt, peanut butter, protein powder, vanilla and sea salt until thick and creamy.
4. Fold through most of the chopped roasted peanuts, reserving a little for the tops.
5. Divide the filling between the chocolate cups and gently flatten.
6. Spoon the remaining chocolate over each cup and sprinkle with the reserved peanuts and a tiny pinch of sea salt.
7. Refrigerate or freeze until set.

Extra notes:

Keep these refrigerated and enjoy within 3–4 days, or store them in the freezer and let them sit for a few minutes before eating.

Protein powders behave very differently here. Plant-based protein tends to absorb more liquid, so if your filling becomes too thick or chalky, add Greek yoghurt 1 tablespoon at a time until it is creamy again. Collagen or bone broth-based powders may create a softer filling, so you may need slightly less yoghurt.