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About Author: 
Andrew Meyer

Andrew put himself through University working as a Personal Trainer. The combination of his Human Nutrition Background and +11 years in the industry has given him opportunities in the Health & Fitness industry that very few can match.
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Protein Peanut Butter Cups
Written by Andrew Meyer
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Reese’s cups anyone???  I’ve said it before and I’ll say it again... Peanut butter and chocolate make the best flavor combination in the world.

Period. 

And special bonus to these amazing PB cups... These suckers have half the sugar and twice the protein of regular Reese’s cups. They taste incredible and pinch of sea salt on top will put you on the moon!
INGREDIENTS


Chocolate Coating 
150g Bakers Chocolate (about 6 squares)
2 tbsp Coconut Oil
1 tbsp Glycine
1/4 Powder Stevia
Pinch of Sea Salt
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Peanut Butter Filling
1/4 cup smooth organic peanut butter
1/2 scoop protein powder (vanilla)
3 tbsp PB2 (Powdered Peanut Butter)
3-5 tbsp Cashew Milk (or almond milk)
2 tbsp Sweetener Syrup (I used coconut)
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Directions

1. In a medium metal bowl, melt the bakers chocolate using a double boiler method. Then stir until chocolate is fully melted. Then combine all of the chocolate coating ingredients and stir until the mixture is smooth. 

*Mircowave option
In a medium, microwave-safe bowl,  microwave the bakers chocolate for one minute. Then stir until chocolate is fully melted. Then combine all of the chocolate coating ingredients and stir until the mixture is smooth. (Depending on the power of your microwave, you may heat the chocolate a few seconds more)
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2. Spoon about ½ tbsp. of the melted chocolate mixture into the PB cup mold - just enough to cover the bottom of each section. After you have filled each section, with a small brush, carefully brush the chocolate around each section so the chocolate spreads up the sides of each cup. Place the mold in the freezer for 10 to 15 minutes or until the chocolate hardens.
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3. In a separate mixing bowl, add the peanut butter powder and 1 tbsp at a time of cashew milk. The peanut butter powder will thicken into a creamy peanut butter consistency. Add the natural peanut butter. Add the sweetener syrup and stevia powder. Stir until fully combined. Add the protein powder and, if needed, more cashew milk (1 tbsp at a time) to the peanut butter mixture. Stir until a smooth consistency is achieved.
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4. Remove the PB cup mold from the freezer. Add roughly 2-tsp size dollop of the peanut butter mixture in section of the mold. Then put a dollop of melted chocolate on top of each PB cup. fully covering the peanut butter mixture. 
5. Sprinkle a pinch of sea salt over the mold and then freeze for about 15 more minutes, or until the chocolate shell fully hardens.
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Macronutrient breakdown (includes 18 servings/ 2 trays)

1 PB cup: 89 calories, 8g fat, 4g carbs (4g of FIBER!), 5g protein

andrew meyer becky osterhout fat loss guelph competition prep bikini figure bodybuilding weight loss absolute physiques
andrew meyer becky osterhout fat loss guelph competition prep bikini figure bodybuilding weight loss absolute physiques
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