- serves 6
- prep time 30 mins
Ingredients
| Cups | |
|---|---|
| 120-150g | Chocolate, melted |
| Nougat Layer | |
|---|---|
| 2 Tbs | Coconut Flour |
| 10g | @macr0mike Vanilla Buttercream Almond Protein |
| 2 Tbs | Almond Meal or More Protein |
| 10g | White Sweetener (Rice Malt) |
| 1-2 Tbs | Sticky Sweetener (Maple Syrup) |
| Peanut Butter Layer | |
|---|---|
| 2 tbs | @macr0mike Sweet Original Powdered Peanut Butter (made into nut butter) |
| 1 Tbs | Runny Peanut Butter |
| 2 Tbs | Maple Syrup |
Macros
PER SERVING
- protein 6g
- fat 8g
- carbs 20g
- calories 172
Created by: @noashealthyeats
If you are a PB fan then you need to try these PB Nougat Cups! They are the perfect treat if you are craving something sweet!
Steps
-
Set up 6 large cupcake moulds or 10 small ( I use silicone) melt the chocolate with a tsp of coconut oil. Using 3/4 of the mix fill the cups and press up the sides with the back of a spoon. Refrigerate.
-
Combine nougat ingredients and if too dry add a tbs or so of almond milk. Evenly distribute to the bottom of the cups & freeze.
-
Combine peanut butter by making Pb+ into a thick butter and then add the remaining ingredients.
-
Place a dollop right into the middle of each cup (don’t need to spread to the sides).
-
Freeze for 15-30 mins and then use remaining choc to cover. Freeze to cut neatly down the middle with a sea-saw motion or refrigerate to set and then eat!
-
I like keeping them in the freezer 😍 to make the peanut butter layer more oozy you can spread additional on to the cut cups or double that layer! ENJOY 🥰
