Choc PB & J Protein Cups

PREP 40 MIN
•
COOK  3 MIN

DF

EF

GF

VE

V

Number of servings
2
Ingredients

1⁄8 cup (16 2⁄3g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)

1⁄8 cup (5g) vanilla protein powder (or natural protein powder)

1⁄8 cup (25g) crunchy natural peanut butter (or other nut butter)

1⁄8 cup (16 2⁄3g) honey (rice malt syrup or maple syrup)

1 fresh or frozen raspberries cut in half

1⁄8 cup (13 1⁄3g) 70% dark chocolate melts (or dairy-free alternative)

Methodbased on 12 servings
1

Mix oats and protein powder in a medium sized bowl.

2

Heat peanut butter and honey in a small pot and melt over low heat until just combined (or microwave). Stir into oat mixture. 

3

Divide oat mixture between 12 standard silicone muffin holes (or use a metal tray lined with paper cases). Use your finger or a teaspoon to make an indent in the centre of the mixture and place half a raspberry in each.

4

Melt chocolate pieces in the microwave in 30 second intervals (or in a bowl over a saucepan with a small amount of simmering water, stirring) until just melted.

5

Drizzle melted chocolate over each cup and refrigerate for 30 minutes before serving. 

Nutritional Informationper serving

Energy (kJ)

761 kJ / 181 cals

Protein

6.6 g

Fat

10.4 g

Sat. Fat

2.9 g

Carbs

15.2 g

Sugar

9.7 g

Fiber

1.8 g

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