• 1/2 cup peanut butter

• 1/2 cup coconut sugar

• 1 tsp vanilla extract 

• 2/3 cup oat flour 

• 1 scoop vanilla Micropure Whey Protein Isolate by Kaged Muscle

• 1/2 tsp baking soda

• Pinch of salt

• 1/4 water or almond milk

• 1/2 cup dark chocolate chips 

• 1/4 cup full fat canned coconut milk

1. Preheat the oven to 350F. Line a mini muffin tin with mini parchment paper baking cups.

2. In a bowl, cream together the peanut butter, coconut sugar, and vanilla for 1 minute. 

3. In a separate bowl, whisk together the dry ingredients (oat flour, protein powder, baking soda, and salt) and slowly add to the peanut butter mixture. Beat until a crumby dough forms. Add the water and continue to beat until distributed. Do not over mix. Add additional water if needed.

4. Scoop approximately 2 teaspoons of the dough into each baking cup. Use your fingers to press the dough firmly and evenly into the bottom and 1 inch up the sides of each cup, forming a well. You'll have a bit of leftover cookie dough.
5 Bake for 8–10 minutes, or until the cookie cups are just turning golden brown. They'll puff up quite a bit while baking; however, they'll fall and settle back into crust shape as they cool. While those cool, make the ganache filling.

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For the Chocolate Ganache Filling

1. Add the chocolate chips to a medium glass bowl.

2. In a small saucepan, heat the coconut milk over medium heat until it's steaming hot and simmering, but do not boil. If you accidentally heat it to boiling, let it cool slightly until it's piping hot but no longer bubbling.

3. Pour the coconut milk over the chocolate chips and let stand for 5 to 10 minutes to melt the chocolate. Then whisk until smooth and glossy.

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To Assemble, use a spoon to fill the center of each with the chocolate ganache. Transfer the tray to the refrigerator or freezer and chill until the ganache layer sets.