Peanut butter cup sludge. THIS LOOKS AMAZING!



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)

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!).

From Muffin Topless



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