Chocolate Peanut Butter Protein Cups

 

 

Makes ~12 Large Cups

Ingredients: 

 

1 cup PB powder, I used PB Fit

6 tbs of milk, separated I used almond milk 

2 scoop vanilla protein powder

2 tbs coconut oil 

1 1/2 cups of semi-sweet chocolate chips 

Directions: 

  

Line muffin tin with liners. I highly recommend silicone liners. 

 

Filling

1. Mix PB powder and protein powder in a bowl. 
2. Add in 1-2 tbs at a time of milk and mix thoroughly. Repeat until mixture becomes sticky/tacky. If you can grab it and roll it into a ball, you've added enough liquid. Over doing liquid is o.k., it will just be more messy creating the cups but equally as delicious.
   

Chocolate Coating

1. Add chocolate chips and coconut oil to a bowl and melt in a microwave, 30 seconds at a time, stirring in between. You can also melt over a stove top using the double broiler method. 
2.  Scoop 1 tbs melted chocolate into each muffin space and freeze 10 min. 
3.  While they are freezing roll PB/protein mixture into ping-pong sized balls.--a little more than a tablespoon.
   
4. When frozen, place PB/protein ball filling on top of frozen chocolate. Gently press on the ball and spread evenly over the bottom chocolate layer. I found dipping my finger in a little water helped do this easily.
5. Scoop 1 tbs on top of filling and ensure it is covering all of it. 
6. Freeze for at least 20 min. 
7. Pop them out of the mold and store in the fridge or freezer. 

Enjoy!

Nutritional Info:

*Subject to change based on ingredients used. 

 

Using nestle semi-sweet chocolate chips

219 cals * 20 g carbs * 4 g fiber * 10 g fat * 11 g protein

 

Using Lily's semi-sweet chocolate chips 

144 cals * 13 carbs * 11.4 g fiber *8.6 g fat * 10 g protein

Creamy Peppermint Candies

Minty sweets are one of my favorites during the holidays. When that cool rush of flavor wafts over your tongue you can't help but think of cooler days and longer nights.

So I decided this years neighbor gift would be these delicious Creamy Peppermint Candies. They are the perfect combo of mint and cream that melt in your mouth upon contact.

Bonus: They are so easy to make, require only a few ingredients, and NO BAKING or REFRIGERATION is required!!!


Grab an apron and pipe away!

Ingredients: 
yields ~200-250 nickle size mints (5 cups of mints) 
1-8oz package of cream cheese, softened 
5 cups of powdered sugar
1-3 drops of peppermint extract (Depending on how "minty" you want it. Less is more with this stuff)
1/2 tsp vanilla extract
1-2 drop of green food coloring (depending on how "green" you want them to be, i was going for fresh mint so I kept it light)


Directions: 
On a large flat surface or baking sheet layout parchment paper.
In a stand mixer, beat cream cheese until smooth.
Slowly add in powdered sugar until well combined.
Beat in vanilla, food coloring, and peppermint extract until smooth.
Fill a frosting pipping bag fitted with a star tip with the mixture.
Pipe nickle size mints unto the parchment paper and allow to air dry for 8-12 hours.
Using a knife, gently scrape the mints off the parchment paper and place in an air-tight container or jar for storage.

They will last about 2 weeks un-refrigerated, 1 month refrigerated, and will freeze for up to 4 months.

ENJOY!

P.S. I packed mine up and gave them to our neighbors for Christmas.