Reverse Peanut Butter Cups
- 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®
- 1 scoop Devotion Brownie Batter Flavor Protein Powder
- 2-3 TBSP unsweetened vanilla almond milk
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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.