First we will start off making the peanut butter mixture. You want to measure out about 6 tablespoons or 99 grams of peanut butter; I like to keep my measurements pretty specific so I can calculate the macros easier.Â
Add your scoop of vanilla protein powder and honey to the peanut butter.Â
Mix with a hand mixer. This will come out kind of crumbly looking which is PERFECT! You don't want it to be to sticky.
Line your muffin tin with cupcakes wrappers
take about a tablespoon or 15 grams of the mixture and press into the cupcake wrapper; repeat with each wrapper. (The specific measurements perfectly got the 12 muffin holes filled evenly)
Stick in the freezer while you make the chocolate mixture
To do the chocolate mixture: measure out your coconut oil, put into a microwave safe bowl and pop in the microwave to melt (it took mine about 30 seconds)
add your maple syrup, cocoa powder and chocolate protein in and whisk it all together.Â
pour about a tablespoon or 12-15g of the mixture onto each peanut butter cup.
pop in the freezer to chill for 30-60 minutes