Okay… this is like, the HOLY GRAIL of guilt-free dessert recipes. Why? I’ll tell ya….

• No-Bake

• Chocolate

• Peanut Butter

• SEA SALT (optional)

• Under 40 calories

Did I mention chocolate and peanut butter?

If you follow me on Instagram, you may have seen my step by step tutorial but if you don’t follow me, then…. what’s wrong with you? Just Kidding! But you should! I saved the story as a highlight for you so you can go see it at any time!

Either way, this recipe is easy to follow and doesn’t require ANY cooking.

Here it is!

No Bake Dark Chocolate PB2 Cups

Serves: 24

Ingredients:

• 3/4 Cup Lily’s Dark Chocolate Chips

• 1/4 Cup Unsweetened vanilla Almond Milk

• 1 cup Powdered Peanut Butter

• 1 Cup water (to mix into peanut butter powder)

Directions:

1. Pour chocolate chips into a microwave safe bowl and microwave for 15 second intervals until they are fully melted. Remove from microwave after each 15 second interval to stir chocolate chips and ensure you don’t over cook them.

2. Add half of the almond milk to the chocolate mixture and stir gently until incorporated, add the remaining almond milk and continue to stir until you get a creamy consistency.

3. Pour half of your melted chocolate mixture into a muffin pan and distribute the mixture evenly. (I use a silicone mini muffin pan so that I don’t need to use cupcake liners and I also get mini cups, if you’re using a regular muffin pan, line it with cupcake liners and instead of 24 mini cups, you will get 12 big cups). Place the pan in the freezer while you do the next step.

4. In a separate bowl, mix the powdered peanut butter with water and stir until you have a creamy consistency that is slightly thinner than regular peanut butter.

5. Remove the muffin pan from the freezer and pour the peanut butter into each cup to layer it over the chocolate. Return pan to the freezer for 20 minutes so that the peanut butter layer can solidify.

6. After 20 minutes, remove the pan from the freezer. Return the second half of your chocolate mixture to the microwave for 15 seconds to re-heat it. Spoon the remainder of the chocolate over the peanut butter layer.

7. Return the the freezer for ~30 minutes or until the cups are fully frozen.

8. When you’re ready to eat them, remove them from the freezer and thaw until desired consistency!

Notes:

1. You can store these in a ziploc bag in the freezer for a few weeks!

2. I used a mini muffin pan so this recipe made 24 cups but you can also make bigger cups and you will get about 12 big cups from this recipe.

3. Optional: You can top these with sea salt if desired!

Nutrition Facts (1 Cup): 38 Calories, 3 g Fat, 2 g Carbohydrate, 1 g Fiber, 2 g Protein