Melissa Singh

White Chocolate Peanut Butter Cups

Servings

10Cups

Servings

10Cups

Ingredients

White Chocolate PB Cups

White Chocolate PB Fat bombs

Instructions

Place cocoa butter, coconut oil, and PROfi vanilla vegan protein in a small saucepan over medium heat. Whisk together until well combined, and a liquid consistency has been achieved.
Line a small muffin pan with liners. Fill the bottom of each liner with a thin line (less than 1/2 cm ) of the white chocolate mixture and place in the freezer
In the mean time, scoop your peanutbutter and tapioca flour into a bowl and mix well. You are going to use more tapioca than you think you’ll need. Ideally, you want to use enough that you can roll your PB into little balls and flatten those into circles that you can place nicely over top of your white chocolate.
Top the cups with the rest of the white chocolate and place back in the freezer until they have set!

White Chocolate Fat BOMBS!

Place 1/4 cup peanut butter and 1/4 cup of coconut oil in a sauce pan over medium heat, and whisk until they have melted together.
Line your muffin tin with liners, and fill about half way with the peanut butter coconut oil mixture.
Place in the freezer to let set for about 10 minutes.
In the mean time, mix your cocoa butter, coconut oil, and PROfi Vanilla Vegan Protein in a sauce pan over medium heat, and whisk together until well combined, and a liquid consistency has been achieved.
Pour the white chocolate over the set peanut butter/coconut oil mixture, and place back in the freezer to set! This will take about 10-15 minutes!

Recipe Notes

Note: keep these in the fridge or freezer as they will melt easily at room temp!

They will keep for over a week in the fridge, and longer in the freezer but truthfully, I don’t think they will last!