Wait... Did I say protein? HECK YEAH I DID. These little guys are like Reeses peanut butter cups but BETTER for you! AND they're funfetti! YES. But how can something so pretty be so healthy? Check this out.
In this recipe, I use coconut flour, protein powder, almond butter and a little almond milk to give them their amazing texture. They are also gluten-free, low in fat and high in delicious flavor. I am such a sucker for funfetti treats. Are you? What's your favorite thing to do with rainbow sprinkles? The best part is, you can throw them together in just a few minutes! No oven, no stand mixer- no problem! P.S. They are best when just out of the freezer.
Party on, protein people.
1 scoop of Birthday Cake Whey Protein Powder (I used ISO-100)
2 Tablespoons coconut flour
1 Tablespoon raw Almond butter, melted and cooled
2 Tablespoons almond milk (or coconut milk)
3 Tablespoons sprinkles (optional, but not really optional)
1/2 Cup dark chocolate, melted (I used 78%)
You will also need:
small cupcake liners, about the size of a small reeses peanut butter cup.
NOTE*** You can also use large cupcake liners or even a muffin tin. Make sure you spray it with a non-stick cooking spray though!
1. In a large mixing bowl, mix together the protein powder, coconut flour, cooled almond butter and almond milk until smooth. Then fold in the sprinkles.
2. Make sure your chocolate is melted, then coat the inside of your small cupcake liner or muffin tin with a small amount of chocolate. I used a spoon to do this- making sure I covered the entire inside with a thin layer of chocolate. Place in the freezer for a few minutes to harden.
3. One hardened, scoop a small amount of the protein mixture into the frozen chocolate cups. Slightly flatten with your finger and cover with more melted chocolate. Freeze again for at least 10 minutes. Enjoy!!
Recipe makes about 16-18 small cups