Peanut Butter Cups Skinny

By McCarleyRHLAC

Nutrition Breakdown

14 Peanut Butter Cups (1 per serving)
17 Calories per PB Cup
0.5 g Fat
2 g Carbohydrate
0.5 g Fiber
0 g Sugar
2.5 g Protein
1 WWP

Ingredients

• Chocolate Layer:
• Posted under Clean Eating / Freezer Friendly / Gluten Free / Kid Friendly / Snacks
• Here's the Dish
• Method
• to 5-10 total time to make this recipe is 5-10 minutes.
• 1 1 1
• 2 2 2
• 3 3 3
• 3 3K+ 3K+
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• Ingredients
• 1/4 1/4 1/4 cup Unsweetened almond milk (or skim milk)
• 1/4 1/4 1/4 cup Plain low fat Greek yogurt
• 1/4 1/4 1/4 cup Cocoa powder (unsweetened)
• 2 2 2 tbs Protein powder (or additional cocoa powder)
• Pinch Pinch Salt
• 1 1 2 1 Baking stevia (or 2 tbs sweetener of choice) 1
• Peanut Butter Layer:
• 1/4 1/4 2 cup Peanut flour (or pb2) 2
• 1/4 1/4 1/4 cup +1 tbs Water
• Pinch Pinch Salt
• 1/2 1/2 1 3 Baking stevia or 1 tbs sweetener that measures like sugar 3
• 1 4 1 4 1 Or 4 pkts stevia.
• 2 2 1/4 30 could also use 1/4 cup creamy peanut butter, melted in the microwave for 30 seconds. However, this will change the nutritional facts.
• 3 2 3 2 3 Or 2 pkts stevia.

Preparation

Step 1

In a small bowl combine the ingredients for the chocolate layer and stir until everything is well combined. In a separate small bowl, combine ingredients for the peanut butter layer and stir until everything is well combined. Both mixtures should be free of clumps and creamy.

2

Line mini muffin tin with 14 mini muffin liners (I used silicone), and spray with cooking spray. Pour 1 tsp of the chocolate mixture into each liner. Follow with 1 tsp of the peanut butter mixture on top of the chocolate layer, and finish off by pouring 1 tsp of the chocolate mixture on top of the peanut butter layer.

3

Place muffin tin in the freezer and freeze for 1-2 hours, or until they are firm enough to remove from the muffin liners. Enjoy! (Note: These must be kept and stored in the freezer! They can be enjoyed by popping them out of the freezer about 10 minutes before enjoying!)