Recipe Corner: PB + J Cups

October 19, 2020

Recipe Corner: PB + J Cups

Recipe by Cornelia Sabrina,  @Cornelia_Sabrina on IG

Where are my Peanut Butter addicts? These PB + J cups are out of this world. They might be just
as calorie dense as real Peanut Butter cups but the nutritional value of these is way better and
more balanced particularly in the sugar department.


I accidentally figured out this recipe. This happens a lot as I mix ingredients randomly and found
the texture of mixing Peanut Butter with protein powder was very similar to the filing of Reeses.
A little more dry of a mouth feel which is why adding a juicy, fruity component made a lot of
sense. I did not want to add too much sugar or syrup to change the texture. The fruit spread was
the perfect solution.


Of course, anything tastes amazing once covered in chocolate. These are especially good directly
out of the fridge, especially if you live in a warm climate. This will be the family's new favorite
dessert! Just try to not eat them all at once.

You can order the newest Chocolate PB flavor of our TRU Protein here

Peanut Butter and Jelly Cups

Recipe makes approx. 10 servings.
Time: 30 minutes active prep, 4 hr freezing time

Ingredients:
1/2 cup natural Peanut Butter
1 1/2 scoops TRU Chocolate PB Protein
3 tbsp Fruit Spread
1.5 bars of Lily's Milk Chocolate

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1) Mix Peanut Butter with Protein Powder until it forms a thick rollable dough (add water 1tbsp
at a time if needed). Roll out until 1/4 inch thick and use a 2 inch round cookie cutter to make 10
equal disks. Transfer to wax paper and put into freezer.

2) After an hour, take out disks and top with the fruit spread. Try to divide the 3 tbsp in the
recipe equally to each disk. Put back into freezer for the remaining time or until frozen. The fruit
spread should be pretty firm at this point.

3) Cut chocolate in pieces and add into a microwave safe bowl. Microwave in 15 second
intervals, stir in between each interval. Repeat this until chocolate is fully melted. Be careful
not to overheat the chocolate as it would crystalize and make sure to not get any water in the
bowl or the utensil you use to stir. You can also do this over a water bath if you want more
control over the heat.

4) It will help for this step if you have a utensil designed to make pralines but if you don’t a fork
will be just fine. Demerge the full frozen PB&J disk into the chocolate until fully covered and
place onto a wax paper or aluminum foil covered cutting board/cookie sheet. Let it set in the
fridge. Store in the fridge and enjoy cold.

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1 serving:
171 calories
7 g protein
12.7 g carbs (3.7 g sugar from fruit)
10.9 g fat





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