Reverse Peanut Butter Cups

Outer shell:

• 1/2 C melted coconut oil
• 1/2 C powdered peanut butter (we used Naked PB)
• 1 tsp pure vanilla extract
• 1/2 scoop Devotion Angel Food Cake Flavor Protein Powder
• 1 stick  Peanut Butter Crunch FlexFlavors®

Filling:

• 1 scoop Devotion Brownie Batter Flavor Protein Powder
• 2-3 TBSP unsweetened vanilla almond milk

Mix shell ingredients until smooth. Fill each slot of the silicone mini muffin mold about 1/3 full. Freeze 5-10 minutes.

Mix filling ingredients until smooth. Place a dollop in the center of each mold, trying not to touch sides with filling.  Freeze again for 5-10 minutes.

Fill the remaining space with remaining shell mixture. Freeze one final time.

Yields about 14 mini cups. Store in fridge for up to a week or longer in the freezer.