Recipe at a glance:
Portfolio Diet Score: 5 points per serving
- Plant Protein: 0.5 points
- Nuts & Seeds: 2 points
- Viscous Fibre: 1.5 points
- Oils (MUFAs): 1 point
Nutrition Information
| Calories | 262 kcal | Monounsaturated Fat | 11.3 g |
| Protein | 6.1 g | Polyunsaturated Fat | 6.2 g |
| Bean Protein | 5.1 g | Total Carbohydrate | 17.7 g |
| Soy Protein | 0 g | Dietary Fibre | 5.2 g |
| Fat | 21.6 g | Viscous Fibre | 5.9 g |
| Saturated Fat | 2.2 g |
Peanut Butter Cup
Description
Portfolio Diet Score: 5 points per serving
Plant Protein: 0.5 points
Nuts & Seeds: 2 points
Vicious Fibre: 1.5 points
Oils (MUFAs): 0.5 points
Ingredients
Chocolate Layer:
Peanut Butter Layer:
Instructions
-
In a microwave-safe bowl, combine the peanut butter and canola oil. Microwave for 20 seconds and then stir. Heat for another 20 seconds if the mixture is not easily
combined. -
Add the cocoa powder and 2 tbsp psyllium husk to the bowl. Mix together.
-
Pour chocolate mixture into a silicone muffin sheet or into muffin tin lined with paper cups. Freeze for 5 minutes.
-
While chocolate layer is freezing, repeat step 1 for the peanut butter layer. Once mixed, add 4 tbsp psyllium husk and mix.
-
Remove muffin tray from freezer and pour peanut butter layer on top of the chocolate layer. Freeze for 10 more minutes or until hard.
-
Serve with berries and enjoy these frozen
treats!
Note
- Leave peanut butter cups in freezer overnight for optimal firmness. PB cups soften quickly when removed from freezer. Remove from freezer for 2 minutes if you want softer texture. Store in freezer safe bag for up to 6 months.
- This is for the peanut butter lovers – maple syrup is optional for sweetness, but not needed to enjoy the rich taste of peanut butter.
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