Peanut Butter Cups

May 29, 2019

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

1. Place muffin liners in a muffin tray

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

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

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

5. 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

6. 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

7. Place in freezer for 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.

 

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