120g whey protein (vanilla/chocolate/peanut butter)
85ml milk (almond or whole)
80g peanut butter (I use Meridian)
80g dark chocolate (I used a mix of Lindt 85% and 90%)
5g coconut oil
In a large bowl, combine the peanut butter, whey and milk and mix until it forms a sticky dough. Plop a ball of this into the base of a cupcake case and flatten - work quickly as your hands will get very sticky very quickly! In a microwave-safe bowl, melt the chocolate with the coconut oil and pour over the top of the PB mix. Tilt the tray to evenly distribute the chocolate topping. Put in the freezer until solid. Makes around 16 cups.
Macros for one cup; 94kcal // 6.3g Fat // 2.9g Carbs // 8.4g Protein