In a large bowl, stir together peanut butter, Pure Plant Protein and maple syrup.
In a separate microwave-safe bowl, melt chocolate chips and coconut oil together until just smooth.
Spoon a small amount of melted chocolate into the bottom of muffin tin lined with parchment or silicone baking cups.
Add a dollop of peanut butter on top.
Drizzle chocolate on top of each cup, adding enough to cover the peanut butter mixture. Refrigerate until hardened.
To store, keep in an airtight container in the fridge until ready to serve. Enjoy within 2 weeks.
Enjoy Life! chcoolate chips are dairy-free, nut-free, and soy-free, and can be found at any natural grocery store in the baking aisle.
Make sure to buy organic, virgin, unrefined, expeller-pressed coconut oil.
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