Description
Decadent dark chocolate filled with cinnamon snickerdoodle protein almond butter mixture. Each cup has 15 grams of protein!
Scale
Ingredients
- 1 cup (225g) Amber Lyn sugar free dark baking chocolate
- 2 scoops (67g) MusclePharm cinnamon bun combat protein powder
- 1/4 cup + 2 tbsp. (85g) plain nonfat Greek yogurt
- 1 tbsp. milk or water
- 1/4 cup (64g) Buff Bake snickerdoodle almond butter
Instructions
- Heat dark chocolate in a double boiler. Sit out 6 silicone or foil muffin liners. Spoon about 2 tbsp. of chocolate in each. Should have aout 1/3 of the chocolate left over. Use a spoon to spread chocolate evenly on the sides of the liner so that it is completely coated. Put in freezer for about 20 minutes.
- Add Greek yogurt, almond butter, and milk to a medium bowl. Mix well. Add protein powder. Mix again. The mixture will be very thick and sticky.
- Spoon almond butter mixture evenly into the 6 muffin liners filled with chocolate. Put in freezer for another 20-30 minutes.
- Finally, reheat chocolate if it has hardened. Once melted, add chocolate to the top of each to cover the almond butter mixture. Refrigerate or freeze until chocolate is hardened. Enjoy!
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Fat: 15
- Carbohydrates: 20
- Fiber: 3
- Protein: 15