- Yield:6-12 servings
- Time:10 minutes
The idea for all of my chocolate candies originally came from my friend Ron. One day, he told me he made chocolate out of coconut oil, and he brought some into the gym where I worked. I was amazed! It tasted like chocolate, felt like chocolate, looked like chocolate, but it was healthy. The idea Ron presented had seemingly endless possibilities—I decided I was definitely going to have fun with this one!
After getting good with making solid chocolate bars, I decided to try one of most people’s favorite candies: peanut butter cups. The verdict: Pure Success! You will not be able to keep your hands off them, I promise. Plus, I fortified them with protein. They may not have a whopping 24 gram serving of protein, but I try to slip some protein in whenever I can—that’s an old habit from when I was a vegetarian.
The foods I tend to be most attracted to are foods that have health benefits; otherwise they are just wasted calories I’ll have to burn off later. Cocoa powder has all sorts of antioxidants and other benefits, and coconut oil has a whole host of metabolism boosting benefits as well as lauric acid, which is antimicrobial.
A little anecdotal evidence from last weekend: I was battling a sinus infection until I ate one of these. Key word: was. After I ate one, I felt better within hours, as my symptoms began diminishing. The next day the infection felt like it was coming back strong, so I had an excuse to eat another one (yay!). The third day, same thing—more symptoms, ate a cup, symptoms went away—but this time they didn’t come back. I am making NO solid claims here because I’m not a doctor. But, I feel coconut oil is another super-food you can add to your immune-boosting health arsenal. Also, the cups I made were HUGE (about ¾ the size of my fist) so I’m sure I took in way too many calories, even though they may have been good calories.
- 1 scoop of EFX Sports Chocolate or Vanilla Whey Isolate
- ½ scoop of Vanilla Pure Whey or Protein 6
- ½ cup extra virgin or virgin coconut oil (if it’s not, then they take all the good stuff out and leave the fat)
- 1 tbsp. cocoa powder
- 2 stevia packets
- 1 tbsp. natural peanut butter
You will need a peanut butter cup mold, a silicone mini muffin mold, or even a plastic ice cube tray—any of these will do the trick. The mold must be flexible so you can get the cup out once they are finished. Split the coconut oil in three parts. Take 1/3 of it and put it in a small bowl with 1 packet of stevia. Microwave it for 20 seconds. Stir in ½ of the tablespoon of cocoa powder and less than ½ of the chocolate protein isolate. Stir until smooth, then pour it into the bottoms of the mold. This will be the floor of your cups.
Put them in the freezer for about 10-15 minutes. Put the peanut butter in a small bowl with the vanilla Pure Whey or Protein 6 and mix until you have a nice paste. Take your mold out of the freezer and spoon little blobs of PB out into each one. Press the tops flat with your spoon, making sure the peanut butter does not touch the sides of the mold. If it does, no biggie—just scrape it away with the spoon.
Take the remaining coconut oil and nuke it for 20-25 seconds. Then mix with the remaining whey Isolate, cocoa powder, and stevia. Pour or over the top of the peanut butter. If the peanut butter sticks through the top of the chocolate, you can press it down with the spoon or cover it with more chocolate. Freeze again for 15-30 minutes, and they are ready to enjoy! This kind of chocolate softens at about 70 degrees and melts at 75-77 degrees, so it needs to be kept in the fridge until you are ready to eat it. I challenge you to keep them in the house for more than two days!
Protein: 7 g
Fat: 20 g
Carbs: 1.5 g
Fiber: .5 g
Protein: 3.5 g
Fat: 10 g
Carbs: .75 g
Fiber: .25 g