Salted Chocolate Peanut Butter Pie Protein Cups
- Sep 06, 2018
Deliciously addictive (yet healthy!) protein cups featuring Lily’s Baking Chips!
FOR THE CRUST:
- 1 cup almond meal *see notes for substitution
- 1/4 cup raw cacao powder
- 2 Tbsp coconut oil
- 2 Tbsp date syrup
- pinch of salt
FOR THE FILLING:
- 3/4 cup organic creamy peanut butter
- 1/2 cup water
- 1/2 cup unflavored rice protein or other good quality protein powder **see notes for substitutions
- 1/3 cup date syrup
- 1/3 cup melted coconut oil
- 1/2 tsp sea salt (more to taste)
FOR THE CHOCOLATE TOPPING:
- 3 oz chocolate chips/chocolate bar of choice from Lily's Sweets
- coarse sea salt
For the crust: Combine all ingredients in a bowl and mix well. Divide evenly into 6 portions and press into a silicone muffin pan. If you don't have a silicon muffin pan you can use a metal one, but I recommend creating tabs from parchment paper that will help make removing the cups from the muffin tins once frozen much easier. The tabs should be about 4 inches long and 1/2 an inch wide. Lay them in each slot of the muffin tin before pressing in the crust.
For the filling: Combine all ingredients and mix well. Pour evenly on top of the 6 crusts. Freeze for at least 2 hours to set.
For the topping: Melt the chocolate in a double broiler or slowly in a saucepan on low heat, stirring frequently. Distribute evenly on top of the 6 cups. Top with coarse sea salt, to taste. Freeze for at least 30 minutes.
Keep these refrigerated - they'll last at least 5 days. You can also freeze them and remove them as needed, but allow to thaw at room temperature for AT LEAST 20 minutes first so they're not rock solid!
This recipe comes from The Vegan Chickpea.