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Peanut Butter Collagen Cup

Peanut Butter Collagen Cup

Experience a technical marvel of texture and taste with this Peanut Butter Collagen Cup, offering a flawless snap and creamy core. Nutritionally optimized without processed sugars, it combines high-quality fats and bioavailable proteins in every bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 cups servings
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 200 grams dark chocolate (85% cocoa or higher)
  • 150 grams natural creamy peanut butter
  • 40 grams bovine collagen peptides
  • 15 grams raw cold-pressed coconut oil
  • 10 milliliters pure maple syrup or monk fruit drops
  • Flaky Maldon sea salt

Method
 

  1. Prepare the thermal base by placing silicone liners into a muffin tin and set aside.
  2. Melt dark chocolate and coconut oil in a double boiler until fluid, then remove from heat.
  3. Spoon chocolate into the bottom of each mold, tilt to coat, and freeze for 7 minutes.
  4. Combine peanut butter, collagen peptides, and sweetener in a bowl, whisk until smooth.
  5. Remove the tray from the freezer and insert peanut butter discs into the chocolate base.
  6. Pour remaining melted chocolate over the filling, smooth the surface, and freeze for 30 minutes.
  7. Sprinkle with sea salt before the chocolate hardens and store in an airtight container.

Notes

Ensure to follow temperature guidelines to maintain structure and texture. Store in the refrigerator for up to two weeks or freeze for up to three months.