Want to learn How-To make a High Protein, Plant-Based guilt free and absolutely delicious Chocolate Peanut Butter Cups? Remove the preservatives and enjoy a healthier, tastier, fresher alternative to one of your favorite childhood chocolate treats. I’m going to use my Plant-Based & Vegan Friendly Hush and Hush Chocolate PlantYourDay Protein Powder to make some sweet treats you will crave! These are soooooooooo good!! 💖💖💖 Your Chocolate Peanut Butter Cup lovers won’t be able to tell the difference between the store bought or this healthier version by the taste, if anything they will just notice how much fresher these taste and find it hard to go back! Perfect as a go to snack and sweet tooth dessert with a side of protein, gifting as chocolates to a loved one, or making for the family as Autumn and Winter gatherings and that sweet tooth kicks in.
** This is not sponsored recipe, but a personal self-created recipe share. However, as a Hush & Hush lover and long-time partner, you can enjoy a 25% OFF discount with my code: LISAALAVI
- 💖 Hush&Hush Partner: hushandhush.com/LISA25
- 💖 25% OFF discount with my code: LISA25
Let's create...
INGREDIENTS:
- 1 cup Peanut Butter ( old fashion creamy)
- 3 Scoops of Hush & Hush PlantYourDay Protein
- 3 tablespoons of Organic Maple Syrup
- 1/2 Cup Organic Coconut Flour
- 150 to 320 g of chocolate of choice ( can use milk, white, or dark chocolate depending on preference for health and taste)
- 3-4 tbsp of Coconut oil
- ** Depending on how you allocate the chocolate and how big the cups, this recipe yields 32-36 large peanut butter cups)
- peanut butter cup mold
Combine in Bowl:
- 1 cup peanut butter ( old fashion creamy)
- 3 Scoops of Hush & Hush Plant your Day Protein
- 3 tablespoons of Organic Maple Syrup
- 1/2 Cup Organic Coconut Flour
- Stir with Spoon then get in there with hands to mix/mash together
- Refrigerate about 10 min while prep chocolate
Melt Chocolate:
Turn heat to low on stove top. Combine chocolate and coconut oil and consistently stir.
Forming:
- You can use cupcake holders or a chocolate mold. In the past, I used mini cupcake holders and filled it side by side on a large plate then refrigerated, but I recently bought the mold and even chilled in the freezer which I loved. Because the molds are bendable, I would suggest putting it on a pan, so after layered, easy to pick up for freezer/refrigerator.
- Layer the chocolate in the mold of choice, put in a spoonful of the protein/peanut butter mix, and then layer the chocolate again.
Put in refrigerator or freezer a couple hours then enjoy! MMMMMMMmmmmm DELICIOUS!! 😋😋😋😋
💛 Love & Light,
Lisa Alavi, Spark A Little Sunshine 💫
