Chocolate Peanut Butter Protein Cups Recipe

Ingredients

1/2 cup (112 grams) virgin coconut oil, softened

2 scoops (47 grams) Chocolate Grass-Fed Whey Protein powder

1/2 cup (128 grams) salted creamy peanut butter

1/4 cup (20 grams) unsweetened cocoa powder

2 tablespoons (42 grams) honey

1 teaspoon vanilla extract

12 drops liquid Stevia

Instructions

Fill a mini-muffin pan with 24 liners; set aside.

In a blender or food processor, blend all ingredients until smooth. Pour 1 tablespoon of the mixture into each muffin liner.

Place the muffin pan in the refrigerator for 45-60 minutes or until the fudge firms up. Can be stored in the refrigerator for up to 1 week, but we doubt they’ll last that long.