If you prefer a super rich pudding - keep it in the fridge. For more of an authentic Peanut Butter Cup, keep them frozen!
4 TBSP Peanut Butter
1 Cup Unsweetened Coconut/Almond Milk
6 TBSP PB2 (Powdered Peanut Butter)
1/2 TSP Butter Extract
1 TSP Vanilla Extract
1 TBSP Sweetener
3-4 Scoops Vanilla Protein (depending on sizes
of scoops and how think you would like it.
Macros are based on 3 scoops)
4 TBSP Dark Chocolate Chips
3 TBSP Unsweetened Cocoa
1 TBSP Coconut Oil
1/2 Cup Unsweetened Coconut/Almond Milk
1 Scoop Chocolate Protein
- Stir constantly
- Once smooth, turn off heat and allow mixture to cool
- Once warm, mix in protein
- Layer chocolate coating and peanut butter batter
in a silicone or greased cupcake liner.
Let sit for 5 hours - freeze if you'd rather a peanut butter cup than a pudding.