Ingredients:
Chocolate Mixture
¾ C Chocolate
½ scoop Protein Powder
1 tsp Coconut Oil
PB Mixture
4T PBfit Peanut Butter Powder
2T Oat Milk
Jelly
A couple of teaspoons of Kelly’s Jelly Marionberry Preserves (about 5 tsp)
Makes 10 mini PB&J Cups
Instructions
Prepare a mini muffin tin lined with paper liners. Melt your chocolate, protein powder and coconut oil. Using about ½ - 1 tsp of chocolate per cup, spread the chocolate up and all around the sides of the liners.
Freeze for 20 minutes
Mix PBfit Powder with the oat milk. Drop ¼ - ½ tsp into each chocolate cup and press down.
Freeze for 10-20 minutes
Add your jelly layer and freeze for another 20 minutes. Add the remaining protein chocolate mixture on the top. Freeze one final time until the chocolate is completely set.