Creamy Peanut Butter Chocolate Pots

No bake. These are satisfying and give a handy protein boost. Keep a batch in the fridge for an easy dessert or snack.

Ingredients (makes 6 small cups)

• 450 g plain Greek yoghurt, full fat (about 2 cups )

• 85 g natural peanut butter or any nut butter (about ⅓ cup)

• 1 tsp vanilla extract (optional)

• 120 g dark chocolate chips 85 percent cocoa (about ¾ cup)

• 1 tsp MCT oil

• 35 g roasted peanuts, chopped (about ¼ cup )

• Pinch sea salt flakes to finish

Method

1. In a bowl mix the yoghurt, peanut butter and vanilla until smooth.

2. Spoon into six small jars or silicone moulds.

3. Melt the chocolate gently then stir in the MCT oil.

4. Pour the chocolate over the yoghurt mix. Sprinkle with chopped peanuts and a little sea salt.

5. Chill for at least 1 hour until the chocolate sets.

Macros (per serving, approx.)

• Calories ~210 kcal

• Protein ~9 g

• Carbs ~9 g

• Fibre ~3 g

• Fat ~16 g

Tips

• Swap peanut butter for almond or cashew butter if you prefer.

• For extra protein use skyr or add 1 tbsp collagen peptides to the yoghurt mix.

• Make it lactose free with lactose free Greek yoghurt.

• For a lower sugar option use 90 percent cocoa chocolate.

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