Get the latest content and program updates via The Insider from Life Time.
For the filling:
- 1/2 cup creamy peanut butter (or sunflower seed butter if preferred)
- 1 tbs. maple syrup
- 2 tbs. melted coconut oil
- 1/2 tsp. vanilla extract
- 6 tbs. coconut flour
- 1 serving of unflavored Life Time Collagen Protein Powder (optional)
For the outer chocolate layer:
- 3 (3 oz.) dark chocolate bars (or 2 cups of chocolate chips) made with 85 percent or higher cocoa (select non-dairy bars or chips if desired)
- 1 tbs. coconut oil
Melt the chocolate and coconut oil for the outer chocolate layer on the stove over low heat (you can also microwave instead if needed). Stir evenly to combine.
Add cupcake liners to a muffin pan and using a spoon, take about half of the chocolate mixture and transfer it to fill the base of each liner. Once each liner is filled, transfer the pan to the freezer to allow the chocolate to harden (about 10 minutes) and then remove. Set the extra chocolate to the side for later.
In a mixing bowl, stir together the peanut butter, maple syrup, coconut oil, and vanilla extract, and then gradually stir in the coconut flour and collagen (if using). Mix together as a dough.
Divide the dough mixture evenly into 12 smaller round balls (about 3/4- to 1-inch in size). Take each dough ball and flatten with fingers (so they’re about 1/2-inch thick). Place each one on top of the hardened chocolate.
Pour the remaining chocolate over the top of each dough ball until it’s level. Place the pan back in the freezer for 10 more minutes to harden.