Choc PB & J Protein Cups
PREP 40 MIN•COOK 3 MIN
DF
EF
GF
VE
V
Number of servings
2
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)
Mix oats and protein powder in a medium sized bowl.
Heat peanut butter and honey in a small pot and melt over low heat until just combined (or microwave). Stir into oat mixture.
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.
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.
Drizzle melted chocolate over each cup and refrigerate for 30 minutes before 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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