|1/4 cup||Unsweetened almond milk (or skim milk)|
|1/4 cup||Plain low fat Greek yogurt|
|1/4 cup||Cocoa powder (unsweetened)|
|2 tbs.||Protein powder (or additional cocoa powder)|
|1 tbs.||Baking stevia (or 2 tbs. sweetener of choice) 1|
|Peanut Butter Layer:|
|1/4 cup||Peanut flour (or pb2) 2|
|1/4 cup +1 tbs.||Water|
|1/2 tbs.||Baking stevia or 1 tbs. sweetener that measures like sugar 3|
1 Or 4 pkts. stevia.
2 You could also use 1/4 cup creamy peanut butter, melted in the microwave for 30 seconds. However, this will change the nutritional facts.
3 Or 2 pkts. stevia.
In a small bowl combine the ingredients for the chocolate layer and stir until everything is well combined. In a separate small bowl, combine ingredients for the peanut butter layer and stir until everything is well combined. Both mixtures should be free of clumps and creamy.
Line mini muffin tin with 14 mini muffin liners (I used silicone), and spray with cooking spray. Pour 1 tsp. of the chocolate mixture into each liner. Follow with 1 tsp. of the peanut butter mixture on top of the chocolate layer, and finish off by pouring 1 tsp. of the chocolate mixture on top of the peanut butter layer.
Place muffin tin in the freezer and freeze for 1-2 hours, or until they are firm enough to remove from the muffin liners. Enjoy! (Note: These must be kept and stored in the freezer! They can be enjoyed by popping them out of the freezer about 10 minutes before enjoying!)