These salted caramel peanut butter cups are great for those little pick-me ups mid-afternoon. They can be stored in the fridge (lasting 5 days) or stored in the freezer (lasts up to 6 months!)
They are super easy to make and takes around 15-20 minutes to prep and 2 hours to cool.
Ingredients: makes 20 cups
Oats - 75g
Protein Powder -75g
Maple Syrup- 2 tbsp
Nut Butter - 20g
Coconut oil- 50g
Dark Chocolate- 50g
Mix the oats, protein, chia seeds, honey and coconut oil to form a soft dough! If not forming I added splashes of water until it did, however make sure the dough isn’t wet!
Press into mini cup cake holders, and make a dip in the centre before placing in the freezer for 20 mins
Add a dollop of peanut butter in the centre and freeze for 15 minutes
Melt the chocolate and then place on top of the cups
Freeze until set