yep, you read that right.

reese’s cups.

what’s a better way to start your Monday then a recipe for the classic candy?! i mean this is YOUR sign that you’re going to have a GREAT day! of course!

i don’t know about you, but they’re easily my favorite candy (besides gummy bears).

butttttttt they’re filled with chemicals and unwanted carbs and fats that really won’t do much for fueling me properly through the day!

you know what is sweet, chocolatey, peanut-buttery, macro-friendly, protein packed, good fat loaded and just gosh darn delicious?!

protein reese’s cups.

SLAP protein reece’s cups to be exact!

i’ve been craving reece’s lately, and lord knows i enjoy my nightly Bryers Reece’s Blast ice cream, but i was craving them during the day, soooo i obvi had to do something about it!

so let’s get to it, shall we?!  i bring you………

Slaptastic Choco-Peanutbutter Cups

whatcha need:
4tbsp organic extra-virgin unrefined coconut oil
1 scoop Slap chocolate protein powder (use code TAYLOR for 10% off!)
1 scoop Slap peanut butter protein powder
1/4 cup almond milk
2 tbsp Jiff whipped peanut buttaaaaah

step 1: in a microwave safe bowl, put the 4 tbsp of coconut oil in and microwave for about 30 seconds or until melted.  then add in chocolate protein powder.

step 2: stir stir stir until protein powder is dissolved then pour into mini-muffin tins (normal size will work too, you just won’t have as many) about 1/8 full, just a little bottom layer is all you need.  There should be about 1/2 the oil/chocolate combo left.  then stick the muffin tray in the freezer.

step 3: while the above chocolate is freezing, in a bowl mix your 2 tbsp peanut butter, 1 scoop of peanut butter protein powder and 1/4 cup almond milk.

stir until it gloops up and you want to EAT IT right then and there. but don’t do that, practice restraint.

step 4: if chocolate in tins are frozen, take out then scoop peanut butter mixture ontop of each chocolate “disc” mold, and press down nice and flat.  you are now creating the insides of the peanut butter cup (the best part!).

step 5: take the rest of your oil/chocolate mix and pour overtop of each until you can’t see the peanut butter mix anymore.  you are now creating the seal to the little disc of heaven!!

step 6: pop back in freezer, and they’ll be ready to EAT in about 20 minutes!!  tip: use a spoon to pop them out or a butter knife to slightly “etch” around the edges and they’ll eventually pop right out!

be ready for your fingers to get chocolatey and peanut buttery, because the texture of these are EXACTLY like the real Reece’s – WIN!!!

easy-peasy right?!  just 3 layers and only pretty much 2 steps to do it!!

make sure to keep them in the freezer when you’re not devouring them (if you don’t end up eating the whole batch in one sitting) so they don’t melt.

want to make it later?! make sure to PIN it on Pinterest, since the link to the recipe is already in the photo for you!