Peanut Butter Cups

This recipe was created for Two Islands by Lucy Moore of @foodforlucyy

Ingredients

½ Cup of Smooth Peanut Butter
¼ Cup of Coconut Oil + 1 TBS
1 ½ Cups of Chocolate Chips (Dairy Free if needed)
1 scoop of Two Islands Chocolate Pea Protein

Method

Place muffin liners in a muffin tray

Melt ¾ Cup of Chocolate chips and ½ TBS of Coconut Oil in a bowl over a pot of simmering water

Once all of the Chocolate Chips have melted, remove from heat and stir through 1 scoop of chocolate protein powder

Pour mix into the muffin liners (about 1cm thick) and Place in freezer until set (takes about 5-10 minutes)

Mix ½ Cup of Peanut Butter with ¼ Cup of Melted Coconut Oil in a bowl. Pour mixture over the set chocolate base and return to freezer until firm

Melt ¾ Cup of Chocolate chips and ½ TBS of Coconut Oil in a bowl over a pot of simmering water again and pour the chocolate mixture over the Peanut Butter layer

Place in freezer fro a further 5-10 minutes until set. Pop the Peanut Butter Cups out of their liners and enjoy or keep in fridge for up to 4 days

Note. 
The chocolate layer on the bottom is lighter than the top as I used milk chocolate for the bottom and dark chocolate for the top layer. You can do this too if you would like variation or use the same chocolate throughout.