by Chris Shugart
With 22 grams of protein each and no added sugar, one of these makes a great snack. Two make a meal.
Reese's Peanut Butter Cups were my favorite fat-boy candy. Being a fat boy wasn't so fun, though. So these days I make my own without sugar and with lots of extra protein and a big hit of flavanol-rich dark chocolate. I call it protein-first eating. Get a big dose of protein in every meal and snack and the rest of your diet autoregulates.
Here's Dani whipping up a batch of grown-up peanut butter cups (video recipe).
Ingredients
- 6 scoops MD Protein ➔ Buy at Biotest
- One-quarter cup PB2 (powdered peanut butter)
- Half-cup unsweetened almond milk
- 3 ounces of 100% cacao baking chocolate, chopped
- 1 tablespoon MCT or coconut oil
- Pinch of salt
- 1 teaspoon Monk fruit sweetener (optional)
Instructions
- First make the filling: To a bowl, add the Metabolic Drive, PB2, salt, and milk. Stir until it's super thick, like your mama. If needed, add a little extra milk.
- Now prepare the chocolate: Toss the chocolate pieces into a microwave-safe bowl and top with MCT oil. Microwave for about 1 minute, stirring at the 30-second mark. If this is too dark for you, whisk in a teaspoon of monk fruit sweetener after heating.
- Now make the cups. Silicone cupcake liners work best. (Paper sticks.) Add a spoonful of melted chocolate to the bottom of each liner and swirl it around to cover the sides. Add about a spoon of the filling to each, then the rest of the chocolate to the top.
- Refrigerate until the chocolate sets, about 30 minutes, and enjoy.
Calories & Macros
- Servings 7
- Calories 190
- Protein 22
- Carbs 8
- Fat 9
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You’d just have to figure out your cost of each amount of each ingredient (which varies depending on how and where you get it), then figure the cost of the whole recipe, then divide that by the number of servings.
