The Peanut Butter Protein Cups recipe is versatile. In this version, I left out the PB2 and replaced it with no-sugar grape jelly. It’s not peanut butter anything anymore, but it’s damn good. Just play around with the original ingredient ratios until you get the filling consistency you’re after. It’s easy to eyeball it.
Great little dessert after some baked salmon (marinated in coconut aminos) and butternut squash.
