Homemade Protein Reese’s (9g of protein, gluten-free)
Ingredients
Peanut butter filling
- 1/4 cup (60g) peanut butter
- 3 tbsp (35g) butter soften
- 1 tbsp (20g) honey
- 1/3 cup (30g) whey protein powder unflavored
- 1/4 cup (25g) oat flour blended oats
- 1/4 tsp cinnamon
- 1/4 tsp salt
Cover
- 1/2 + 1/3 cup (85g + 60g) chocolate I used 70% dark chocolate.
Instructions
- In a medium bowl, mix all ingredients for the filling until the well-combined dough forms. Refrigerate for the time you melt the chocolate.
- Melt 1/2 cup (85g) of chocolate in a double boiler or a microwave in a microwave save dish. and distribute it evenly into 6 muffin cups.
- Remove the peanut butter filling from the refrigerator. Divide it into six pieces and form a disk – a flattened ball. Place each disk into the chocolate cup and help it dive deeper, so the chocolate will cover the walls (not the top) flatten it a bit so it takes the space of the cup and is flat on top. Refrigerate for the time you melt the rest of the chocolate.
- Melt the rest of the chocolate – 1/3 cup (60g) in a double boiler or a microwave in a microwave save dish. Remove the cups from the refrigerator and distribute the chocolate evenly on top of the peanut butter filling. Refrigerate for 20 minutes before serving.
- Store in the refrigerator or in a dark cold place in an air-tight container.
Notes
Nutrition per serving (1 cup)
w/ Milk chocolate
Calories: 284 kcal, Carbohydrates: 21,3g, Protein: 9g, Fat: 17,9g, Saturated Fat: 8,5g, Polyunsaturated fat: 0,5g, Monounsaturated fat: 3,1g, Trans fat: 0g, Cholesterol: 20,6mg, Sodium:136mg, Potassium: 91,9mg, Net carbs: 20g, Fiber: 1,3g, Sugar: 15,8g
w/ Dark chocolate (70%)
Calories: 289 kcal, Carbohydrates: 17,3g, Protein: 8,8g, Fat: 20,3g, Saturated Fat: 9,7g, Polyunsaturated fat: 0,2g, Monounsaturated fat: 1,4g, Trans fat: 0g, Cholesterol: 15,8mg, Sodium: 121,7mg, Potassium: 2mg, Net carbs: 14,4g, Fiber: 2,9g, Sugar: 9g