When I first saw this recipe on Facebook from Sara Soloman http://www.facebook.com/sarasolomonfitness/ , it looked great, but I didn’t have the silicon bar mold and wasn’t sure if it would actually be any good. Then a couple other Facebook friends posted their versions of the same recipe which had turned out pretty good. Since I still didn’t have the mold I improvised. QUEST Peanut Butter Cups are a huge hit in my house and since I had silicon muffin cups I thought I would try to make those instead of just the bar.
(each set of ingredients makes one layer for the cup, each set makes enough for 2 whole cups or roughly four cups per layer)
1 Scoop Rivalus Promasil Isolate Decadent Chocolate
2 tbsps PB2 Chocolate
2 1/2 tbsps unsweetened almond milk ( I used unsweetened vanilla by SILK)
Kraft Natural Peanut butter (or any brand of natural peanut butter you prefer)
Mix the first three ingredients until smooth consistency, pour into cups and then freeze for about an hour. Once frozen drop 1/2 teaspoon of natural peanut butter onto top centre of cup, return to frezzer for 15 – 30 mins. Mix another batch of first three ingredients and then pour on top of frozen cups, then return to freezer for 1 hour.
Each whole cup is under 100 calories, (which is less than a QUEST PB cup) and they really are delicious.