Recipes

Chocolate Protein Peanut Butter Cups 

Ingredients:

• 1/2 cup virgin coconut oil, softened
• 2 scoops of GSI Whey in Chocolate Ice-Cream 
• 1/2 cup salted creamy peanut butter
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 12 drops liquid Stevia

Preparation:

1. Fill a mini-muffin pan with 24 liners; set aside.
2. In a blender or food processor, blend all ingredients until smooth. Pour 1 tablespoon of the mixture into each muffin liner.
3. 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.
4. Studies have shown that consuming Whey Protein during or after exercise may promote muscle strength, support muscle function and prevent muscle fatigue.