HB Nutrition Chocolate Peanut Pralines

Ingredients:

50g 90% dark chocolate

30g good quality Peanut Butter

15g Lightest Philadelphia cream cheese

20g Whey Isolate – I used coconut flavour but any flavour can be used

1 tbsp Unsweetened Almond Milk

Method:

Melt the dark chocolate over a pan of boiling water until it is pourable. Use a silicone ice cube tray and pour 1 tsb of the chocolate into the base of each mould. Place in the freezer to set. Meanwhile, combine the whey isolate, the cream cheese and the peanut butter together to forma paste, then add in the almond milk slowly until the paste becomes slightly sticky. Take the ice cube tray out of the freezer and equally divide your mixture ontop of the set chocolate. Pour the remaining chocolate ontop of the Praline mixture and re freeze again for a further 15-20 minutes before removing and enjoying.

Macros per praline:

Calories: 96

Fat: 7.4g of which saturates: 3g

Carbs: 1.8g

Protein: 5.4g

Fibre: 1.6g

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