Because many of the ingredients are sticky, I have given you the weight of each as well, so that you can use kitchen scales instead of trying to work with measuring cups if you have them available!
1/2 cup natural peanut butter (use smooth or crunchy, depending on the texture you like in your chocolates! - 125g1/4 cup unsweetened cocoa powder - 20g1/2 cup organic coconut oil - 110g2 scoops chocolate protein powder of your choice - 45g1 Tbsp. Honey - 40g1 tsp. Vanilla extract12 drops Stevia liquid
Ideally you will use a mini-muffin pan (24) for this recipe as it is the most stable way of making them, however you can use a flat tray with mini muffin liner doubled up to give them more rigidity.
Prepare your muffin tray with 24 liners and then set aside ready for use.
Blend all the ingredients together in a food processor until smooth.
Use a spoon to help evenly separate the mixture into each muffin liner.
Place in the refrigerator for at least 45 minutes so that they set. Then store keep them stored in the fridge, in an airtight container.