Coffee and Peanut Butter Protein Cups

that protein peanut butter cup


3 scoops of that protein Chirpy Chirpy Choca Mocha Super Protein

1 scoop of that protein Blissful Brown Rice and Raw Cacao Super Protein

125g of raw organic coconut oil

3 tbsp palmyra jaggery

Your favourite brand of peanut butter

Prep: 20 mins (plus at least one hour sitting in the freezer)


For the Chocolate

Using a double boiler, pour hot water into the bottom of the first bowl and add  coconut oil in the top. Melt it by gently stirring every so often. Add 3 scoops of that protein Chirpy Chirpy Choca Mocha Super Protein and 1 scoop of that protein Blissful Brown Rice and Raw Cacao Super Protein and finally add the palmyra jaggery. Once mixed, remove from the heat.

Now, take the cup cake cases (we recommend silicon) and fill them one quarter of the way up with the mixture. Pop in the freezer for ten minutes. When you take them out and they are firm, put a little dollop of peanut butter in the middle of each cup. Top up with remaining chocolate mixture and place back in the freezer for another fifteen minutes. 

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