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No-Bake Peanut Butter Protein Bites


O b s e s s e d doesn't even begin to cover it. These peanut butter bites are totally decadent, cool and creamy... and HEALTHY. Yes, that's right. They're good for you.

This after-dinner dessert is a quick throw-together treat that can be made in under 15-minutes. The worst part is waiting for them to freeze. But I like having something sweet after dinner - not a lot, just something to finish off a good meal. Because these don't have any sugar in them, and only have natural sugars from honey, they're pretty diet friendly. Coconut oil is used instead of butter or any other oils - and where it's not the BEST kind of saturated fat, it's still better than butter. And for this recipe, adds just a hint of coconut!

For me, it's the perfect end of the day treat. After the kiddo is in bed, I indulge (I mean, there have to be some perks to being the Mom!).

The chocolate drizzle on top is totally optional. Another topping I want to experiment with is sea salt. The sweet-and-salty combo is absolutely my favorite! But the best part about these bites is that they can be made with any kind of nut butter. A lot of people I know are allergic to peanuts, so this could easily be made with almond butter or hazelnut butter.

But let's be honest... how good would these be with COOKIE BUTTER?!



2/3 cup creamy peanut butter

1 tsp vanilla extract

1/4 cup coconut oil

1/4 cup honey

1/4 cup Rice Krispie cereal

Chocolate Drizzle - optional

1/3 cup chocolate chips

1Tbsp coconut oil

1. In a saucepan on medium heat, combine the peanut butter, coconut oil, honey, and vanilla extract until completely melted. Stir frequently to avoid burning the mixture.

2. Add Rise Krispie cereal and lower the heat.

3. Using pan spray, generously spray each cup of a muffin tin. Fill each cup with approximately 1 Tablespoon of the peanut butter mixture.

4. Melt the chocolate chips and coconut oil in the microwave in 30 second intervals until melted and creamy. Drizzle sparingly over each peanut butter cup.

5. Place in freezer for 2 hours before serving.

Try not to eat them all in one sitting... they're that good.

A few things to keep in mind - if your batter is too thick, add a bit more melted coconut oil to thin out the mixture. The cups will last longer (and keep a better consistency) if they are stored in the freezer. After you pop them out of the muffin tin, store them in a freezer-safe Ziploc bag or container. Thanks to the coconut oil, they won't freeze totally solid and will have a great crunch if they're eaten straight from the freezer.

I'd love to see and hear how your recipe turns out - especially if you try other kinds of nut butters! Tag @champagneandasippycup in your posts.

Xoxo - Bon Appetit!


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