Peanut Butter Nougat Cups

IMG_3743Peanut Butter Nougat Cups

Makes: 2 cups

  • 1 scoop peanut butter marshmallow whey protein (cellucor brand)
  • 1/4 cup water
  • 1 stevia packet
  • 1 TBSP chopped cashews (or nut of choice)
  • 1 TBSP chopped walnuts (or nut of choice)
  • 1 TBSP sugar free syrup.

In one bowl, mix the protein powder with the water and stevia. In a separate bowl, mix the chopped nuts and sugar free syrup.

Pour 1/4 of the protein mixture into one silicon cupcake mold. Pour another 1/4 of the protein mixture into a second silicon cupcake mold. Split the chopped nut mixture amongst the two cupcake molds. Lastly, pour 1/4 of the original protein mixture into one of the molds; pour the final 1/4 of the original protein mixture into the second cupcake mold.

Freeze for 2 hours, or until fully firm. When ready to eat, let it thaw for 3-4 minutes first. Can be stored in the freezer for 3-4 days.

Nutritional Information for 1 cup: 112 calories; 4.9 g fat, 4.6 g carbs (1.6 g fiber), 13.8 g protein


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