Chocolate PB fudge cups (Edit recipe)

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simple, fudgey, perfectly sweet & salty, with a protein boost, too! These are the perfect after meal sweet tooth fix for those peanut butter and chocolate lovers like me!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

Serves: 10

Ingredients

1 cup Creamy Peanut Butter
2 Tbsp Coconut Oil
2 Tbsp Pure Maple Syrup
5 Tbsp Collagen, *

Fudge center

1 whole Banana
.25 cup Dark Chocolate, Melted

Fudge option #2

.33 cup Coconut Cream
.66 cup Dark Chocolate

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Process

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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 together on ingredients until smooth. Pour into silicone muffin liners and place in the freezer
Blend / process together 1 banana and 1/4 cup melted chocolate until smooth
OR heat coconut cream & chocolate together on low heat, stirring regularly, until melted and smooth
Pour overtop pb layer in muffin liners and freeze at least 20 min
Add remaining peanut butter to top and sprinkle with flakey sea salt
Freeze for another 15+ min until firm to the touch
Enjoy! And keep leftovers in freezer until ready to enjoy

Notes

if you are not adding collagen for protein you can use just drippy peanut butter. If you pb is not drippy / very creamy add the coconut oil

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	222
Fat:	16 g
Carbohydrates:	10 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	58 mg
Fiber:	2 g
Sugars:	5 g
Calculated per serving.