Chocolate Protein Peanut Butter Cups 

Ingredients:

1/2 cup virgin coconut oil, softened

2 scoops 100% Giant Whey Protein in Double Chocolate

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:

Fill a mini-muffin pan with 24 liners; set aside.

In a blender or food processor, blend all ingredients until smooth. Pour 1 tablespoon of the mixture into each muffin liner.

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.

Studies have shown that consuming Whey Protein during or after exercise may promote muscle strength, support muscle function and prevent muscle fatigue.

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