Butterfinger Yogurt Cups (Edit recipe)

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A nourishing way to hit your protein goals while satisfying that candy craving, too! Low sugar, gluten free, and can be made dairy free, too!

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

12

Serves: 3

Ingredients

2 cups Plain Greek Yogurt
1.5 Tbsp Honey
2 Tbsp Peanut Butter Powder, Or pb protein powder (or vanilla & add pb too!)
1 tsp Pure Vanilla Extract

Butterfinger topping

.25 cup Creamy Peanut Butter
2 Tbsp Pure Maple Syrup
1 Tbsp Collagen, Optional
1.5 Tbsp Coconut Oil, Melted
.5 cup Protein Cereal - High Key, **
1.5 Tbsp Dark Chocolate Chips
1 pinch Maldon Sea Salt Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix yogurt (or blend cottage cheese) with honey / maple syrup, vanilla, and peanut butter powder or protein powder until thick and smooth, and pour into glass or single serve storage containers for prepping
Whisk Butterfinger filling ingredients- peanut butter, syrup, vanilla, melted coconut oil, and collagen until smooth
Add in crushed corn flake type cereal (I used one that's lentil flour based from Wegmans) and stir well to coat
Top yogurt bowls with mixture, melted chocolate on top, and finish with flakey sea salt!
Enjoy right away or store for the next day (Butterfinger topping will firm up but can still be broken into chunks and mixed with yogurt)

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	587
Fat:	34 g
Carbohydrates:	48 g
Protein:	41 g
Cholesterol:	29 g
Sodium:	343 mg
Fiber:	8 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated per serving.