🐣 EASTER PROTEIN PEANUT BUTTER CUPS 🍫 ‌ Suitable 24+ months* 👶🏼 Makes 8 ‌ These are such a simple little treat to have on hand for this Easter. They are rich, chocolatey and have that classic peanut butter centre with a protein boost for the adults (see notes for swaps when making for littles*). ‌ INGREDIENTS For the filling: 2/3 cup of natural peanut butter 1/2 cup of @macr0mike White Choc Pistachio Easter Egg Almond Protein (sub with almond or oat flour for little ones) ‌ Chocolate coating: 1/4 cup cacao powder 1/4 cup coconut oil, melted 1 tbsp maple syrup ‌ Optional to decorate: 20g vegan white chocolate, melted 1/4 cup pistachios, very finely crushed ‌ HOW TO: In a bowl, mix the peanut butter and protein powder until a thick dough forms. Divide into 8 portions and shape into small discs or balls, gently shaping to an egg shape. Place onto a lined tray and freeze until firm ~10 mins. In a small bowl, stir together the cacao powder, melted coconut oil and maple syrup until smooth. Remove the filling from the freezer and dip each piece into the chocolate to coat. Let excess drip off, then place back onto the lined tray and quickly sprinkle over crushed pistachios before the chocolate sets. Freeze for 5 minutes until the chocolate is firm. Drizzle with the optional melted vegan white chocolate and enjoy! ‌ NOTES: Store in the fridge for up to one week, or freeze for up to 2 months. Enjoy cold. To make these suitable for the kids, sub the protein powder with almond or oat flour. . . . #veganeaster #easterrecipes #proteinsnack #healthyrecipes #chocolate