Reversed Protein Peanut Butter Cups

Who is a PB+ Chocolate lover?! As I have a recipe for PB Chocolate Cups I thought of making a reversed PB Cup where the outside is peanut butter and the inside is chocolate. This idea is more for the ones who inclined more towards the peanut butter. 

For this recipe, I basically used the regular PB Chocolate Cups recipe but reversed the amounts of chocolate and peanut butter. I also used less amount of organic coconut oil and it worked. The cups had a nice consistency after freezing them. I also used less amount of maple syrup. I really liked the flavor of peanut butter so that is why I added half of the syrup. As to the chocolate, the one that I used is pure so it can be bitter and that is why I use more sweetener.

Instead of using real PB, I used PB powder because it is higher in protein and less in fats. I mixed it with pea protein, water and vegan milk. I filled the cups with my own Peanut Chocolate Spread. I decided to topped the cups with a sprinkle of cinnamon but you can choose your favorite topping, for example, berries, peanuts, sea salt, pretzel or more chocolate.

Why making homemade PB cups? Because you can control the ingredients and the amount and you can play with the macros according to your needs. Many PB cups have unnecessary oils, lots of sugar an poor amount of protein. These cups are a great snack and are packed with 12g of healthy essential fat, 7g of carbohydrates, 1g fiber and 7g of vegan protein.

These cups are definitely for the ones who goes more to the peanut butter side. You can delight the peanut flavor and suddenly a few bites of dark chocolate.

Ingredients:

yield: 7 cups

1/2 cup PB powder

1/4 cup pea protein powder

1/4 cup organic coconut oil

2T maple syrup

2/3 cups water

1/4 cup almond milk

1/2 T Icadelicias Peanut Chocolate Spread

Optional:

Cinnamon

Procedure:

1- In a medium bowl, mix all of the ingredients for the peanut butter base: PB powder, melted organic coconut oil, pea protein, maple syrup and liquids. Mix until smooth and everything has dissolved.

2- Pour 2 T of the mixture into each muffin mold.

3- Add 1/2 T of the Peanut Chocolate Spread or any that you have available into each 7 cups.

4- Add one more tablespoon of the peanut batter to each cup.

5- Carefully, store them in the freezer for at least 2 hrs. After that, let them thaw until ready to take a bite! You can either let them in the freezer or transfer them to the refrigerator.

Nutrition Facts for one cup: 12g Fat 7.75g Carbs 1.64g Fiber 7.66g Protein