Crispy PB Protein Cups

My parents were hosting a family dinner including a vegan spaghetti option for Al & I using zucchini noodles - so I asked if I could make a contribution to the meal. We agreed that I would make the dessert and keeping my prep in mind I thought long and hard about how I could satisfy both my macro counts and everyone's sweet tooth - especially my two little nephews.

So, I started a google search for healthy desserts and came across a recipe for simple, vegan-friendly "Reese Peanutbutter Cups". Oh hieee!!

I ran to the store to collect the ingredients (vegan chocolate chips, smooth, organic peanut butter and Quinoa Puffs cereal) and raced home to experiment.

My spin on Reese PB Cups...

Melt a bag of vegan chocolate chips on the stovetop to start then drop a layer of chocolate onto each base of a shallow muffin pan.

Place it into the freezer for ten minutes.

Next, use about 1 teaspoon of refrigerated (easier to control) peanutbutter and spread it over the solid chocolate base.

Using a teaspoon, sprinkle some quinoa puffs onto the peanutbutter.

Drizzle on the top layer of chocolate and place it back in the freezer for about 20 minutes. You may have to remelt your chocolate a bit before you do this step.

You should have something that looks like...

When you are done eating it, you should look something like...

My nephew Finn, was clearly a big fan of this treat. I served them with some dairy-free icecream!

This recipe got my brain gears turning and I made it my mission to create a more macro-friendly version of these yummy PB cups. A treat that would just wait patiently for me in the fridge should I developed sudden-onset crave syndrome during prep. #thestruggleisreal

Crispy PB Protein Cups

In a bowl, mix 1/2 cup PB with 1 scoop of Vega Vanilla Protein & Greens, set aside.

Next, melt 100g vegan chocolate or chocolate chips.

Line about 11 bottoms using the melted chocolate - then freeze for 10 minutes. I used an ice cube tray this time but it would work great with mini cups.

With the rest of the chocolate, mix in 1 scoop of Vega Chocolate Protein & Greens, set aside.

Remove the try from the freezer and drop about 3/4 tablespoon of the peanutbutter protein mix on eat chocolate base.

Sprinkle 1/2 a teaspoon of the quinoa puffs on the PB

Last and certainly not least, cover your cups with the protein and chocolate mixture.

Place the tray back in the fridge and freeze for 2 hours - don't be like me and get excited and take it out too early - you end up with something that looks like it was left in a hot car for the day then sat on.

After the 2 hours, (I ended up leaving mine overnight) pop each cup out at the bottom edge with a knife and enjoy these bites!

Approximate (because I didn't use all the PB) Macros for these little devils: Protein: 7g, Carb: 6g, Fat: 9g, Cals: 130

HINT: They are best kept in the fridge. You may have some protein peanutbutter left over - throw it in a smoothie tomorrow!

#nongmo #doitright #protein #mom #vegan #veganmealideas #veganmealprep #Plantbaselife #veganbikiniprep #veganbikiniprep #compprep #bikinicomp #nutrition #dessert