Hey guys! Coming at you with a twist on a classic. These are currently all over the internet but there’s nothing quite like this one..
It’s opposite day today and the outside is peanut butter while the inside is chocolate..not only that, the inside is chewy and soft.
I worked on creating this texture for a while and the key ended up being a bit of vitafiber syrup* which caused the chocolate to not fully freeze!
These treats are perfect for a quick snack or your daily sweet fix!
(*If you’ve never baked with Vitafiber syrup, it is a syrup extremely high in fibre, causing it to act as a low GI sugar and flour substitute. If you are worried about blood glucose spikes..note that you’d have to eat a dose of 100g or greater to even get close to any sort of issue. This is HIGHLY unlikely to occur unless you feel like consuming 70+ grams of fibre in one sitting..LOL. This recipe makes 9 PB cups which results in 6g of Vitafiber per serving..Totally safe and is nothing to worry about!*)
NOW on to the recipe.
Makes 9 PB Cups.
Ingredients:
Outer Shell:
- 8 tbsp(48g) PB2(aka powdered peanut butter or peanut flour)-1 scoop (30g) peanut butter protein(I use Whey Gourmet Peanut Butter Chocolate )
- 1/2 tbsp natural peanut butter
- 5 tbsp(75g) unsweetened vanilla almond milk
- 1/4 tsp vanilla extract
- a pinch of Splenda(to taste)*
- 1/16 tsp salt
*NOTE: You may need more sweetener if your protein is not as sweet already.
Filling:
- 1 tbsp(14g) melted coconut oil
- 4 tbsp(60g) Vitafiber syrup
- 2 tbsp(14g) cocoa powder
- 1 tbsp(10g) Vitafiber powder (or another tsp of cocoa powder and 1/8 tsp of xanthan gum)
- 1/2 tbsp splenda(or to taste)
- 1/8 tsp vanilla extract
- 1/16 tsp salt
Directions:
1. Combine the ingredients for the outer shell and then the ingredients for the filling in 2 separate small bowls.
2. Spray/grease a mini muffin tin with oil or butter. (Not really necessary, I just like the extra pre-caution lol )
3. coat the tins up the sides and on the bottom with a thin layer of the peanut butter mixture (save some for later). Freeze for 10 minutes.
4. Next evenly place a spoonful of the chocolate mixture into the center of each previously coated muffin tin.
5. Top off the mixture with another thin layer of the remaining PB mixture.
6. Freeze for 2 hours or until solid.
7.Pop out with a knife and enjoy immediately or place in a ziplock in the freezer for later! Enjoy!
Nutrition per 1/9th of recipe: 3F/4C(NET)/5P & 6g fibre