Another ambitious recipe from Sunday. Can you tell I was a little bored? I came across several homemade “clean Reese’s” recipes on Pinterest last week. They looked so friggin’ good, and I really just wanted to go to the store and buy about 15 packages of Reese’s cups, but I decided to see if I could make my own instead. I bought a mini-muffin tin with a slew of mini-muffin paper cups last week, and I was itching to use them. (“Mini” might as well mean “extra cute” in my opinion. Plus, it’s instant portion control. Win-win.)
Chocolate+Peanut Butter is my all-time favorite flavor combo when it comes to sweets. These won’t disappoint, and as an added bonus, they have a little bit of protein! They’re perfect to have in your freezer for those nights where you need a little chocolate after dinner. With the richness of the dark chocolate, one should be enough to satisfy your sweet tooth (if you have a little bit of self control, of course).
Note: These are a little labor-intensive and can get messy. Be sure to have several paper towels on hand and an extra dose of patience before you attempt these!
Serves: 12 (makes 12 mini-cups)
Cook time: 20 minutes hands-on + 1 hour in the freezer
– 1/2 package Guittard 63% extra-dark chocolate chips
– 1/2c. oat flour (OR just take 1/2c. rolled oats and grind them up in a food processor… Same thing, but cheaper)
– 1/8c. unsweetened almond milk
– 1 tbsp. PB2 (regular or chocolate – your call)
– 2 tsp. vanilla
– 2 scoops vanilla protein powder
– 1/4c. natural peanut butter (creamy)
– 1/4c. liquid egg whites
– 1 tbsp. natural honey
- Reserve 1/4c. of the chocolate chips in a mixing bowl. Put the rest in a microwave-safe bowl and set aside
- Add all remaining ingredients to the bowl containing 1/4c. chocolate chips and mix until you get a cookie dough-ish texture
- Microwave the other bowl of chocolate chips at 50% power for 2 minutes. Remove and stir, then continue microwaving at 30 second intervals, stirring in between each, until chocolate is completely melted
- Line your mini-muffin container with mini-muffin cups and spray with cooking spray (I use Smart Balance)
- Using a small spoon or an unused paintbrush, coat the cups with a generous layer of the melted dark chocolate. This part got really, really messy for me. My hands were covered in dark chocolate, so have a couple paper towels handy!
- Spoon a small ball (about 1/2 tbsp.) of the cookie dough into each chocolate-lined cup
- Cover the cookie dough balls with chocolate. You shouldn’t be able to see any dough when you’re finished with this step
- Pop these puppies in the freezer for an hour or two. YUM