1 scoop of Protizyme Chocolate Cake
1 teaspoon Cocoa Powder (unsweetened)
1 packet Splenda or Stevia Sweetener
¼ teaspoon Salt (optional)
½ tablespoon Almond Milk (for thickness)
12 teaspoon Peanut Butter
Take the Protizyme, salt and cocoa and mix them together. Slowly add almond milk as you mix to get a batter-like consistency. Add a tablespoon of this mix to the bottom of cupcake foil liners, which will act as the base. Freeze them for about 10 minutes. Once they are hard to the touch, add 1 teaspoon of peanut butter to each chocolate base. Cover the peanut butter with the remaining chocolate batter and freeze for an additional 10 minutes.
Makes 3 Servings, Per Serving: