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Ingredients
Scale
- 2 cups chocolate chips semi-sweet or dark
- 2 tablespoons coconut oil
- ¼ to ⅓ cup puffed quinoa cereal brown rice krispies, or regular Rice Krispies, optional
- 1 cup creamy peanut butter
- ½ cup peanut butter protein powder
- 3 tablespoons agave maple syrup, or honey
- ¼ teaspoon fine salt
- 1 teaspoon vanilla extract
Instructions
- Melt 2 cups chocolate chips and 2 tablespoons coconut oil in a microwave-safe bowl or double boiler until smooth.
- Add 1 to 1 1/2 tablespoons of melted chocolate to each jumbo silicone muffin cup. Tilt or brush the chocolate up the sides to coat. Freeze for 10 minutes.
- In a bowl, mix 1 cup peanut butter, 1/2 cup peanut butter protein powder, 3 tablespoons agave, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until a thick, doughy filling forms.
- Divide the filling into 6 equal portions. Press each portion firmly into the chocolate-lined cups, flattening the tops so they reach the rim.
- Stir 1/4 to 1/3 cup puffed quinoa cereal, brown rice krispies, or regular Rice Krispies into the remaining melted chocolate. Spoon this crunchy chocolate mixture over each cup, fully covering the filling and sealing the edges.
- Freeze for 15 to 20 minutes, or refrigerate until firm.
- Pop the cups out of the silicone molds and store in the fridge for the best texture.
Notes
For a dairy-free option, use dairy-free chocolate chips.
Ensure the filling is well-pressed to hold its shape when removed from molds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Freeze
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg