Peanut Butter Cups

Chocolate:

• 40 grams Whey Protein Isolate in Chocolate
• 50 grams plain yoghurt
• 30ml skim milk
• 30 grams dark chocolate
• 20 grams sugar-free drinking chocolate
• 10 grams sugar-free maple syrup

Filling:

• 40 grams powdered peanut butter
• 10 grams smooth peanut butter
• 30 grams sugar-free maple syrup
• splash of water
• 3-5 drops of vanilla essence

1. Step 1: Using a large mixing bowl, combine the protein powder, yoghurt, skim milk, sugar-free drinking chocolate and sugar-free maple syrup.
2. Step 2: Once combined, stir in the melted chocolate.
3. Step 3: Using a spoon, place half the mixture divided evenly into a silicone muffin tray.
4. Step 4: Place the tray in the freezer to set.
5. Step 5: To make the peanut butter filling, in a separate bowl, mix the powdered peanut butter with a splash of water and mix until smooth.
6. Step 6: Stir in the sugar-free maple syrup and peanut butter, add vanilla essence.
7. Step 7: Add the filling to the preset chocolate bases, freeze for a further 10 minutes.
8. Step 8: Add the leftover chocolate mixture on top of the filling layer then leave in the freezer until completely set.