Chocolate Peanut Butter Espresso Cups
Dessert
ingredients
- 1/2 cup
- Teddie Smooth Peanut Butter
- 1/2 cup
- Vanilla protein powder
- 2 tbsp
- pure maple syrup or honey
- 1/4 tsp
- Sea salt
- 2 cups
- Dark chocolate chips
- 2 tbsp
- Espresso powder
- 2 tsps
- Sea salt or truffle salt
instructions
- Line a mini muffin tin with 24 mini liners. You may also use a mini silicone muffin tin to skip the liners.
- Melt the chocolate chips in the microwave and stir every 20 seconds. Or use a double boiler. If you do not have chocolate with espresso beans, add the espresso powder to the double boiler. Mix the powder into the chocolate thoroughly.
- Add 1 tsp to each liner/mold and freeze for 5–10 minutes.
- Mix peanut butter, vanilla protein powder, maple syrup (or honey), and a 1/4 tsp of sea salt until thick and dough-like.
- Press a small disc of peanut butter filling into each chocolate base, about 1 tsp per cup.
- Then, coat the top of each cup with the remaining chocolate.
- Freeze for 20–30 minutes until firm, then sprinkle with salt and enjoy.
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