¾ C Chocolate
½ scoop Protein Powder
1 tsp Coconut Oil
4T PBfit Peanut Butter Powder
2T Oat Milk
A couple of teaspoons of Kelly’s Jelly Marionberry Preserves (about 5 tsp)
Makes 10 mini PB&J Cups
Prepare a mini muffin tin lined with paper liners. Melt your chocolate, protein powder and coconut oil. Using about ½ – 1 tsp of chocolate per cup, spread the chocolate up and all around the sides of the liners.
Freeze for 20 minutes
Mix PBfit Powder with the oat milk. Drop ¼ – ½ tsp into each chocolate cup and press down.
Freeze for 10-20 minutes
Add your jelly layer and freeze for another 20 minutes. Add the remaining protein chocolate mixture on the top. Freeze one final time until the chocolate is completely set.
Recipe by Lauren Brittain of @healthyhomebakes on Instagram
Photo by Mark Edwards of DPI Specialty Foods