Servings: 12 cups
Calories: 182kcal
Ingredients
- 1 cup dairy-free chocolate chips
- ¼ cup almond flour
- ¼ cup unsweetened cocoa powder
- ½ cup collagen peptides
- ½ cup unsweetened almond milk
- 3 tbs maple syrup
- ¼ cup peanut butter or nut/seed butter of choice
Instructions
- Line a muffin pan with 12 muffin liners and set aside.
- Add ⅔ cup of the chocolate chips to a microwave safe bowl and microwave in 30 second increments until the chocolate is fully melted. (Alternatively, melt the chocolate over a double boiler.)
- Fill each muffin liner with about a tablespoon of melted chocolate and swirl with the back of a spoon to coat the sides. Place the pan in the freezer to set.
- While the chocolate is freezing, prepare the brownie filling by adding the remaining ingredients (almond flour through peanut butter) to a large mixing bowl. Mix until ingredients form a sticky dough; it will be thick.
- Using a tablespoon, roll the dough between the palms of your hands to form individual balls, and then flatten them into discs. Place discs into each muffin cup and gently flatten them with your fingers so they press up against the sides.
- Melt the remaining ⅓ cup of chocolate chips the same method as before, then cover the top of the discs with the melted chocolate. Place back in the freezer to set.
- Store the cups in an airtight container the fridge for a week or freeze for long-term storage.
Notes
Nutrition for 1 out of 12 cups:
6.4g Protein | 19.8g Carbs | 9.5g Fat | 2.6g Fiber | 182 Calories
Nutrition
Serving: 1cup | Calories: 182kcal | Carbohydrates: 19.8g | Protein: 6.4g | Fat: 9.5g | Fiber: 2.6g
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