If the chocolate protein cupcakes didn’t curb your sweets craving these imitation Reece’s peanut butter cups will.
You will need
Chocolate Protein Powder – Read the label make sure its lower in carbs, sugars and calories. It should range between 110-140 calories per scoop.
Torani sugar free chocolate syrup or your favorite brand (Hershey’s, walden farms, and monin)
Splenda, stevia,truvia, honey – Any sweetener will work here.
PB2 brand powdered peanut butter – I prefer this over all natural peanut butter its 45 calories per serving all natural peanut butter is 180
Almond Breeze Vanilla Almond milk UNSWEETENED – Pick your favorite unsweetened almond milk, soy milk or coconut milk.
Combine 2 scoops of protein powder with an 1/8 of water or almond milk if you use the almond milk you might need a touch more. Add 2 teaspoons of the sugar free syrup and 2 teaspoons of sweetener. Mix well the consistency will be very thick. In a separate bowl combine water with 4 tablespoons of PB2 powdered peanut butter until you get the consistency of a creamy peanut butter. Use multiple cup cake papers so the mixture will keep a firm hold. Fill the cup cake paper 1/3 of the way up and place in freezer for about 15-20 minutes. Once the layer is firm enough spread the peanut butter of the top of the chocolate mixture and than add remaining chocolate mixture on top of the peanut butter and place back into the freezer for 15-20 minutes. If you like a crunchy texture you can also add all natural peanuts, walnuts or even almonds(chopped).
1 cup cake yields:
Sugars <5g if you chose to use sweeteners instead of honey.