Fat is fat. Even if it is from a healthy or no healthy source, calories are the same (9kcals for 1g of fat). What makes the difference is how those fats store in your body and how your body uses it.
As a Chocolate PB Cup lover I have been modifying this recipe to make them fit my macros better. From 25g of fat on my first recipe, I could reduce it to 20g on my second recipe and now they have 16g of fat. How I did that? By decreasing the amount of coconut oil and using PB powder instead of butter.
The result was 6 Chocolate PB Cups with 16g of fat 11g of carbohydrates and 9g of protein.
yield: 6 cups
1/2 cup unsweetened cocoa powder
1/4 cup organic agave
1/3 cup organic coconut oil
1/4 cup pea protein powder
5T PB powder
2.5 T almond milk
Sea salt for topping
1- In a container mix the first five ingredients until having a smooth batter.
2- In a smaller container mix the PB powder with the milk until the powder has dissolved and you have a dense consistency.
3- Measure 1T of the chocolate protein batter and add it to each muffin cup.
4- Second, add 1/2 T of the peanut mixture on top.
5- One more time, add 1T of the chocolate mixture on top and finish it with sea salt sprinkles.
6- Store in the freezer for at least an hour and then, they will be ready to eat.
Nutritional info per cup: 16.38g fat 10.92g carbs 0.5g fiber 9.53g protein