Peanut Butter Filling: – peanut butter – protein powder – powdered sugar – vanilla extract
Heat the chocolate chips and coconut oil (or butter) in a bowl in the microwave for 20 second intervals, stirring well in between each interval, until the chocolate is completely melted and the mixture is creamy.
Line a muffin tray with 8 muffin liners. Pour a thin layer of the chocolate mixture into each of the muffin papers to create the bottom layer of chocolate, then immediately transfer to the freezer and freeze for 15 minutes.
While the chocolate is setting up, prepare the peanut butter filling. Add the peanut butter, protein powder, sugar-free confectioner’s sugar, vanilla extract, and sea salt to a food processor.