Directions

1. In a medium bowl, mix together peanut butter, protein powder and flaxseeds until it forms a crumbly dough. (If the mixture is too dry add extra peanut butter 1 tbsp at a time. If the mixture is too sticky, add more protein powder, half a scoop at a time).

2. Divide your dough evenly into a mold of choice. I used approximately 1 tsp into a silicone mold with 24 small hearts. You can also use a mini muffin pan or regular 12-muffin pan (just note that the cups will end up being slightly larger for the latter).

3. Place them into the freezer to firm for at least one hour. They will harden but not freeze entirely. You could also leave it overnight and coat them with chocolate the next day.

4. Once ready, take them out of the freezer and pop them out of the mold onto a piece of parchment paper so they’re ready for coating.

5. Melt 1 cup of dark chocolate chips. I melted them in the microwave for 30 seconds at 50% power and then added 15 more seconds (50% power) at a time as needed until all of the chips were entirely melted.

6. Using two forks for handling, dip each PB heart cup in the melted chocolate to coat them evenly. Set them back on the parchment paper to harden.

7. Optionally, sprinkle each one with hemp seeds before the chocolate hardens.

8. Repeat step 6-7 until all cups have been coated.

9. Store in an airtight container in the fridge for up to a week.