Ingredients:

• ½ cup peanut butter (or cashew/pistachio butter), creamy
• 3 spoons protein powder of choice (we used hemp)
• 150g white chocolate
• 1 tsp coconut oil
• 1 tbsp matcha powder

How-to:

1. In a bowl, combine the peanut butter, powdered sugar, and protein powder. Mix until fully combined and smooth. Set aside.

2. In a microwave-safe bowl, add the white chocolate chips and coconut oil. Heat in the microwave in 10-second increments, stirring in between, until the chocolate is completely melted and smooth.

3. Stir in the matcha powder into the melted white chocolate until you achieve a uniform green color.

4. Line a mini muffin pan with cupcake liners. Spoon about 1 teaspoon of the matcha white chocolate mixture into the bottom of each cupcake liner. Use the back of a spoon to spread some of the chocolate halfway up the sides of the liner. Repeat for all liners.

5. Spoon about 1 tablespoon of the peanut butter mixture into each cupcake liner. Use your finger or the back of the spoon to smooth the top of the peanut butter layer.

6. Add another 1 teaspoon of the matcha white chocolate mixture on top of the peanut butter layer. Tap the muffin pan gently on the counter to smooth out the top.

7. Place the muffin pan in the freezer and let it cool for about 60 minutes or until the cups are fully set.

Once set, remove the cups from the muffin pan and enjoy! Store any leftovers in an airtight container in the refrigerator.

Tips:
Feel free to adjust the amount of matcha powder based on your taste preference.
You can also add crushed nuts or seeds into the peanut butter layer for added texture and nutrition.