Whey Extreme Milk Chocolate – 1 scoop
Gold Standard 100% Whey Vanilla Ice Cream – ¾ scoop
Dark Chocolate Chips (Pascha Organic 85% Cacao) – 1 cup
Coconut Oil – 1 tsp
Servings: Makes 12 cups
Line mini muffin tin with liners
In a medium sized bowl, combine peanut butter with Gold Standard 100%, Vanilla Ice Cream.
Divide mixture into 12 and roll into balls then set aside.
Add 1 scoop of Gold Standard 100%, Extreme Milk Chocolate and stir until smooth.
Pour in half of chocolate mixture to bottom of each liner.
Freeze about 10-15 mins or until chocolate hardens.
Place a peanut butter ball on top of each hardened chocolate, flatten top to smooth.