2/3cupchocolate chipsI used Lily's to keep it WW friendly
1tspcoconut oil
1/3cuppeanut butter
1tbspmaple syrup
1.5tbspprotein powder
splash vanilla extract
Sprinkles to topoptional
Instructions
Melt chocolate and coconut oil together in 30 second increments in the microwave.
Put a dollop of melted chocolate in each mini muffin cup (or truffle mold, depending what you're using) and swirl it around to coat the bottom and sides fully. Put in the freezer for 5 minutes to harden.
While the chocolate shells harden, mix together peanut butter, syrup, vanilla, and protein powder. Fill hardened shells with about 1/2 tbsp of the peanut butter mixture and press it down to fill the shells fully. Top with additional melted chocolate to cover, finish with sprinkles, and let set in the freezer for 10 minutes or the fridge for an hour.
Store in an airtight container in the fridge for up to 5 days.