Peanut Butter Nougat Cups [Bulkbites.com]

• Servings: 2
• Time: 5 minutes

High protein, nearly carbless sweet snack option

Nutrition

• calories: 111
• protein: 14
• carbs: 4
• fat: 5
• saturated fat: 0.49
• polyunsaturated fat: 1.54
• monounsaturated fat: 1.62
• cholesterol: 0
• sodium: 1
• potassium: 41
• dietary fiber: 0.36
• sugars: 0.24
• vitamin a: 0
• vitamin c: 0
• calcium: 4
• iron: 0
• magnesium: 0
• complex carbs: 3.4
• other fats: 1.35

Ingredients

• 1 1 scoop Cellucor, Peanut Butter Marshmallow Whey Protein
• 0.26 1 cup Water
• 1 1 packet Stevia, SweetLeaf Stevia (packet)
• 1 tbsp Nuts, cashew nuts, dry roasted, without salt added
• 1 tbsp Nuts, walnuts, black, dried
• 0.26 1/4 cup Sugar Free Syrup, Hungry Jack

Instructions

• In one bowl, mix the protein powder with the water and stevia.
• In a separate bowl, mix the chopped nuts and sugar free syrup.
• Pour 1/4 of the protein mixture into one silicon cupcake mold. Pour another 1/4 of the protein mixture into a second silicon cupcake mold.
• Split the chopped nut mixture amongst the two cupcake molds.
• Lastly, pour 1/4 of the original protein mixture into one of the molds; pour the final 1/4 of the original protein mixture into the second cupcake mold.
• Freeze for 2 hours, or until fully firm. When ready to eat, let it thaw for 3-4 minutes first. Can be stored in the freezer for 3-4 days.