Muffin Top-Less

My Chocolate Peanut Butter Cup SLUDGE

Ingredients:

• 1 Scoop chocolate casein (I used Optimum)
• 2 TB PB2 (powdered peanut butter) or you can swap this out for 1 TB natural peanut butter
• 2 TB unsweetened baking cocoa
• Stevia to taste
• 1 TB Nevada Manna sugar-free chocolate chips (optional)

Directions:

Now comes the tricky part… you have all these weird ingredients that don’t seem to be mixing right? So obviously, you’re going to want to add water. BUT, my recommendation is to do this one tablespoon at a time. If this is your first rodeo, the tablespoon method is the way to go! Otherwise you’re likely to end up with a big goopy mess! I use very little water and mix mine to an extremely thick, cookie-dough-batter consistency. Once it’s mixed, pop it in the freezer for 15-30 minutes (the longer you leave it, the thicker it gets.. I opt for 30 minutes!).

Try not to die of excitement when you realize this sucker tastes JUST like a RICH, creamy chocolate peanut butter cup pudding batter…. but WITHOUT all the unhealthy sugar and guilt! =D

Link to buy the protein powder is on my website: HERE =)