Let me introduce you to the skinny peanut butter cup. Or that is at least what I’m going to call this little guy. We met this afternoon and we are already in love. Sugar-free, 5 ingredients and hits that spot without making you feel blah. I’m embarrassed to tell you how quickly they disappeared. My entire family is obsessed. We may have had them for dinner tonight (Shhhh.)
1 bag of chocolate chips
1.5 cups smooth peanut butter
1/4 tsp pink sea salt
3 tb refined coconut oil
1 scoop chocolate juice plus protein
These barely need a recipe but I’m going to break it down for you:
Simply melt a bag of chocolate chips with 2 tablespoons of refined coconut oil over a double boiler. Stir constantly to avoid burning the chocolate. I used vegan dark chocolate chips, but use whichever ones fit your needs. Once melted, stir in one serving juice plus chocolate protein. It’s magical, don’t skip this step! Plus you can say your skinny pb cup has 15 plants inside. Now pour them into a silicone mold, or you can make big ones in a muffin cup tray. Use what you have but i love my little silicone molds! Pop those babies in the freezer for 30 minutes to harden.
Now melt 1.5 cups of peanut butter with 1 tablespoon of refined coconut oil. Stir til combined. Add 1/4 tsp pink seal salt-don’t skip this step either! Pour on top of the chocolate layer and pop back into the freezer for another 30 minutes. Now enjoy!