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PB2 Peanut Butter Cups

Jar of PB2

Makes 14 servings

Chocolate layer:

  • 1/4 cup unsweetened almond milk
  • 1/4 cup plain 0% greek yogurt
  • 1/4 cup cocoa powder (unsweetened)
  • Pinch of salt
  • 1 tablespoon stevia

Peanut butter layer:

  • 1/4 cup PB2
  • 1/4 cup water
  • Pinch of salt
  • 1/2 tablespoon stevia

 

Combine all chocolate layer ingredients in a bowl. In a separate bowl, combine all peanut butter layer ingredients. Both mixture should be free of clumps and creamy.

Line mini muffin tin with 14 mini muffin liners and spray with non-stick spray. Pour 1 teaspoon of chocolate mixture into each liner. Then pour 1 teaspoon of peanut butter mixture on top of chocolate mixture and top them off with 1 teaspoon chocolate mixture on top of peanut butter mixture.

Freeze them for 1-2 hours or until they are firm enough to remove from the muffin liners. Store in freezer and remove about 10 minutes before enjoying.

Per serving: 15 calories, 0 fat, 0 saturated fat, 40 mg sodium, 2 grams carbohydrates, 1 gram fiber, 0 sugar (o added sugar), 1 gram protein

Recipe adapted from dashingdish.com