Ingredients

Chocolate

120-150g chocolate or enough to fill/cover cups

1tsp coconut oil

Nougat Layer

10g coconut flour

10g protein powder

10g sweetener of choice

Peanut Butter Layer

3 tbsp Mayver’s Smooth Peanut Butter 

2 tbsp honey

Method

1 – Set up 6 large cupcake moulds or 10 small (silicone is the best).

2 – Melt choc with coconut oil . Using 3/4 of the mix fill the cups and press up the sides with the back of a spoon, and refrigerate.

3 – Combine nougat ingredients and if to dry add a tbs or so of almond milk. Evenly distribute to the bottom of the cups & freeze.

4 – Combine Mayver’s Smooth Peanut Butter and honey, then place a dollop right into the middle of each cup (more if desired). Freeze for 15-30 mins and then use reaming choc to cover. Keep in the fridge to store.

Heavenly recipe by @noashealthyeats