Ingredients
Chocolate Shell:
1 cup zero-sugar chocolate chips (e.g., Lily’s or Bake Believe)
1 tbsp coconut oil
Peanut Butter Crunch Center:
1/2 cup creamy unsweetened peanut butter
2 tbsp zero-sugar powdered sweetener (like powdered erythritol or monk fruit)
1/4 cup unsweetened whey protein powder (vanilla or unflavored, optional for extra protein)
1/4 cup sugar-free crispy rice cereal or chopped sugar-free pork rinds (for the “crunch”)
1/2 tsp vanilla extract
Pinch of sea salt
Instructions
1. Melt Chocolate: In a microwave-safe bowl, combine zero-sugar chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until completely smooth.
2. Make Filling: In a separate bowl, stir together peanut butter, zero-sugar sweetener, protein powder, vanilla extract, and sea salt until smooth. Gently fold in the crispy rice cereal.
3. Layer Cups: Line a mini muffin pan with paper liners. Spoon 1 teaspoon of melted chocolate into the bottom of each liner. Drop a small dollop (about 1 teaspoon) of the peanut butter crunch mixture into the center. Top with another spoonful of melted chocolate to cover.
4. Decorate & Set: Sprinkle a few bits of crunchy cereal or a drizzle of peanut butter on top. Freeze for 20–30 minutes until solid. Store in an airtight container in the fridge or freezer.