chocolate peanut butter granola cups

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DIFFICULTY: EASY
TOTAL TIME: 30 MINUTES
SERVES: 12 GRANOLA CUPS
MACROS PER GRANOLA CUP:

WITH AN OATMEAL PEANUT BUTTER CRUST, CHOCOLATE CENTER AND LAYERED WITH PEANUT BUTTER AND DARK CHOCOLATE CHUNKS

INGREDIENTS:

GRANOLA LAYER:

• 1 ¼ CUPS SPROUTED OATS
• 1 CUP CREAMY PEANUT BUTTER
• ½ CUP HONEY
• ¼ CUP ROASTED PEANUTS
• 1-2 TBSP ALMOND MILK
• ¼ TSP SEA SALT

CHOCOLATE LAYER:

• ¾ CUP DARK CHOCOLATE CHIPS 
• ½ CUP PB CHOCOLATE WHEY PROTEIN POWDER
• 2 TSP COCONUT OIL

PEANUT BUTTER LAYER:

• ½ CUP PEANUT BUTTER
• 2 TSP COCONUT OIL
• 1 TBSP HONEY
• 1 TSP VANILLA EXTRACT
• ¼ TSP SEA SALT

DIRECTIONS:

1. LINE A MUFFIN TRAY WITH CUPCAKE LINERS.
2. IN A LARGE MIXING BOWL ADD IN ALL OF THE GRANOLA LAYER INGREDIENTS. STIR UNTIL WELL COMBINED. SET ASIDE.
3. IN ANOTHER BOWL ADD IN THE CHOCOLATE AND COCONUT OIL. MELT TOGETHER FOR 1-2 MINUTES IN THE MICROWAVE. STIR UNTIL ALL THE CHOCOLATE CHIPS ARE MELTED AND THEN ADD IN THE PROTEIN POWDER.
4. TO EACH MUFFIN TIN, ADD A SMALL SCOOP OF THE GRANOLA MIXTURE AND PRESS TO FLATTEN WITH YOUR FINGERS. THIS WILL BE THE CRUST. THEN POUR ON TOP A SPOONFUL OF THE CHOCOLATE MIXTURE TO ALL 12 CUPS. FREEZE FOR 5-10 MINUTES UNTIL THE CHOCOLATE HAS HARDENED.
5. WHILE THE CUPS ARE IN THE FREEZER, MELT TOGETHER ALL OF THE PEANUT BUTTER LAYER INGREDIENTS IN THE MICROWAVE FOR ABOUT 1 MINUTE. STIR TO COMBINE. POUR ON TOP OF THE CHOCOLATE LAYER AND THEN FREEZE FOR ANOTHER TEN MINUTES.
6. TOP WITH ADDITIONAL CHOCOLATE CHIPS, PEANUTS AND SEA SALT FLAKES - IF DESIRED!

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