Chocolate Nut Butter Brain Food Cups
Serves: 18 Bites
1 cup raw unflavored coconut butter
¼ cup MCT oil
1 scoop chocolate protein powder (I used a vegan protein powder)
1 scoop collagen peptides
¼ cup raw cacao powder
1.5 tsp. Bulletproof Brain Octane Oil
½ cup nut butter (peanut butter, cashew butter, almond butter, brazil nut butter)
1 cup powdered peanut butter
4 drops liquid stevia
⅛ tsp. real salt
¼ tsp. Ashwaganda
¼ tsp. Mucuna Pruiens
Method of Preparation:
Place 18 cupcake liners in a cupcake pan OR use silicone ice cube tray
Melt coconut butter in medium sized bowl, until liquid consistency.
Whisk in all remaining ingredients.
Place 2 tbsp. of chocolate mixture into cupcake liners or ice cube tray.
Place in freezer for a minimum or 30 minutes or overnight.
Once frozen, store in the freezer in an airtight container.
***You can add an additional scoop of protein powder in place of the collagen peptides.
***Try to find a raw nut butter that is not roasted in oils, and contains no added sugars
***Brain Octane is strong so, use with caution.
***If you don’t have Bulletproof Brain Octane Oil use additional MCT oil
***Stevia brands: Omica Organics or Sweet drops – don’t have an aftertaste
205 calories | 17g fat | 10g carbohydrates | 6g protein