February 11, 2014
Gluten-Free/Egg-Free Protein-packed Peanut Butter Cups
My main weakness when I'm craving anything bad is nearly always chocolate. It's the one thing that I really miss most days, and this recipe manages to satisfy that craving without me actually feeling bad for eating a chocolate bar. Yay! I found this recipe online last summer at www.thehumbledhomemaker.com, and have loved it ever since. Ingredients: 4 tbsp. extra virgin coconut oil 1/2 cup natural peanut butter 1/4 cup cocoa powder 1 1/2 tsp. vanilla extract 1/2 scoop protein powder (I use Reflex Instant Whey - chocolate flavour as this is gluten free) Splenda to taste Method: Melt the coconut oil, and leave to cool slightly before pouring into a mixing bowl Add all of the ingredients to the coconut oil, and mix using a wooden spoon, but leave the Splenda to last Add just enough Splenda to suit your personal taste Place six cupcake cases onto a tray Split the mixture into the cupcake cases - should fill approx. 6 half way Place the tray with cases on into the freezer for approx. 15 minutes Then ENJOY! These melt very quickly so only take what you want out of the freezer, and leave the rest in there until you want them. You do not HAVE to add Splenda to the recipe, but cocoa powder is quite bitter without anything to sweeten it. However, this recipe is obviously healthier without any added sweetener. This recipe is fantastic as the peanut butter cups are SERIOUSLY chocolatey (they are very rich), and so if I'm ever desperate for chocolate I make some of these and after just one I feel like I've had a huge bar of chocolate. It's hard to believe when you taste them that they are actually pretty healthy...and protein-packed! WARNING: Don't fill the cupcake cases up more than half way (unless you can handle a lot of incredibly rich chocolate). I'm a self-confessed chocoholic, and half full cupcake cases are more than enough for me.