Recipe by Perez Eats (@perezeats)
High-protein, vegan version of a Reese's peanut butter cup
1 Cup dairy free semi-sweet chocolate
1/2c natural peanut butter
One portion of STRIPPD Vegan Vanilla protein
- Method
Melt chocolate using a pan with hot water and a glass bowl on top/microwave 30s interval until melted.
Line bottom and sides of muffin paper with chocolate, leave to set in fridge.
Mix peanut butter with your powder of choice until you can mould it without it sticking to your hand.
Take a tsp of PB, roll into a ball and flatten it.
Place PB atop the set chocolate and cover with more chocolate.
Leave again to set before eating