I will not judge you. I know that it is a difficult situation. Even if you ask me… I will always go for Chocolate+Peanut Butter.
But here I leave you both recipes for you to choose, make them, taste them and choose them.
Chocolate Peanut Cups
1/2 cup unsweetened cocoa powder
1/3 cup organic coconut oil
1/4 cup organic agave
6 T peanut butter
1/4 cup coconut milk
1 scoop pea protein powder
1- In a container simply mix all of the ingredients except the peanut butter until completely smooth, homogeneous and with no clumps left.
2- Pour a quantity of the chocolate mixture in each muffin cup (approximately fill , 1/3rd part of the mold)
3- Add a the peanut butter tablespoon in each chocolate batch and topped with more chocolate or mix with the chocolate in the bottom.
4- Add a topping if desired.
5- Store in the freezer for 30 mins and enjoy!
Nutrition Facts: 18g Fat 11.5g Carbohydrates 7.5g Protein
1.5 scoop pea protein powder
1T tapioca starch
1/4 cup organic coconut oil
1/4 cup water
1/2 cup coconut milk
1T maple syrup
8 T cashew spread
1- In a sauce pan add the protein powder and tapioca starch with the water, coconut milk, coconut oil and maple syrup.
2- Stir on low heat until everything is completely dissolved and turn off the stove.
3- Now, add the coconut shreds and stir.
4- Transfer 1/4 cup of the coconut mixture in eight muffin molds.
5- Include a tablespoon of cashew spread in the middle of the mixture.
6- Add three more tablespoons of the coconut mixture on top.
7- Add a topping if you want. I topped each cup with a cherry. You can use chocolate chips, cashews, bananas or berries.
8- Transfer them to the freezer for at least an hour. After the hour you can pick them because they would have gained the consistency.
Nutrition Facts: 15.75g Fat 8.91g Carbohydrates 6.51g Protein