Protein Yogurt Cups with Cookie Dough & Peanut Butter

Directions

1. For the coating melt the dark chocolate and coconut oil together in a heat-safe glass bowl over a pot of boiling water taking care not to let the bottom of the bowl touch the water. 
2. Line a muffin tin with 8 muffin cases. 
3. Put a couple of spoons of melted chocolate into each muffin case and then roll the chocolate around so that it lines the sides of the case to about ¾ of the way up the sides. 
4. Put the tin in the freezer for a few minutes. 
5. Remove and repeat with another layer of the chocolate and put back in the freezer while you make the dough. 
6. Make the cookie dough by mixing together the yogurt, Gold Standard 100% Whey Protein Powder, peanut butter, vanilla extract and almond flour. 
7. Remove the cases and fill each case with an even amount of the cookie dough. Then cover with another layer of the chocolate mix and place back in the freezer for an hour to firm up. 
8. Remove from the freezer and allow to thaw slightly.  
9. Drizzle any remaining chocolate over the top and sprinkle with sea salt. 
10. Store in the fridge for up to 3 days.