Prep time: 15 minutes
Freezing time: 2 hours 20 minutes
Macros per bite:
3/4 cup cacao powder
1/2 cup granulated stevia or erythritol
30g peanut butter powder
1 cup almond milk
1 tsp vanilla extract
60g white chocolate, melted
Spray 15 mini muffin moulds with non-stick cooking spray. Place all ingredients into a bowl and mix until smooth, you may need to add in more almond milk if it appears too thick, add 1 tsp at a time to prevent it becoming too liquid.
Pour mixture into the muffin moulds and place into the freezer to set for 2 hours, drizzle with the melted chocolate and put them back into the freezer for 20 minutes.
Remove from the freezer and let sit for 5-10 minutes before consuming. Enjoy!