• ½ cup Lily’s Stevia-sweetened mini dark chocolate chips*
  • 2 tbsp. coconut oil
  • Pinch of Himalayan salt
  • 1 tbsp. unsweetened vanilla almond milk
  • 2 tsp. raw honey
  • ⅛ tsp. vanilla extract
  • 1 scoop of collagen protein powder**
  1. Line a mini muffin pan with 12 mini baking [muffin] cups.
  2. In a double-boiler, add the chocolate chips and coconut oil. Heat on medium-low and continue stirring until the the chocolate is fully melted and the mixture is smooth. You can also do this in 30-second increments in the microwave.
  3. Spoon about ½ tbsp. of the melted chocolate mixture into each baking cup or just enough to cover the bottom with a thin layer. After you have filled the cups, carefully tip the pan so the chocolate spreads halfway up the sides of each cup. Place the pan in the freezer for 10 minutes or until the chocolate hardens.
  4. In a separate mixing bowl, add the Peanut Butter Fatbutter®️, Sweet Leaf Stevia Drops, raw honey, collagen powder, and 1 tbsp. of almond milk. Stir until smooth.
  5. Remove the muffin pan from the freezer. Add a 2-tsp size dollop of the protein peanut butter mixture in each muffin cup. Spread along the bottom, leaving a little room along the edges.
  6. Pour another ½ tbsp. of melted chocolate in each cup, fully covering the peanut butter mixture. Sprinkle Himalayan salt on top. Freeze for about 1minutes, or until the chocolate shell fully hardens.
  7. Makes 12 small peanut butter cups. Store in the freezer until ready to eat. Forewarning: the chocolate melts easily and can get a little messy. Worst-case scenario, you lick chocolate off your fingers...
* I used Lily’s Stevia-sweetened dark chocolate baking chocolate chips in this recipe. Unsweetened dark chocolate chips can be substituted, but that’ll add sugar. **I recommend using vanilla or unflavored protein powder; preferably an all-natural variety with little to no artificial flavoring or dyes. We like Primal Kitchen’s coconut-vanilla collagen protein and Vital Protein’s unflavored collagen peptides.