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.
