Directions

Melt coffee in a pan over medium heat.

Add protein and stir.

Stir coffee beans into chocolate until coated.

Remove each bean with a fork- tedious but worth the hassle.

Place beans on a parchment lined baking sheet.

Place in the fridge for 30 minutes.

Calories listed are for entire recipe.

Divide total by how many beans you eat.

Directions

Melt the white chocolate in a microwave safe bowl for 30 seconds and stir.

Repeat until the chocolate is completely melted.

Stir the milk powder into the melted white chocolate and stir completely.

If the mixture begins to harden, place back into the microwave for an additional 30 seconds.

Melt the chocolate in a microwave safe bowl for 30 seconds and stir. 

Repeat until the chocolate is completely melted.

Stir the protein powder into the melted white chocolate and stir completely.

If the mixture begins to harden, place back into the microwave for an additional 30 seconds.

Dip a paint brush into melted chocolate and apply to half spheres in the mold.

Place the mold in the fridge for 5 minutes.

Remove from fridge- pinch a small amount of white chocolate / malted milk powder mixture and roll into a ball.

Place into the painted half sphere. Place back in fridge for 5 minutes.

Place both ends together to make a complete sphere.

Yields several dozen- calories listed are for entire recipe.

Directions

Line muffin tin with liners (should yield a dozen).

In a sauce pan over medium heat, mix almond milk, stevia, and extract.

Stir constantly.

Do not let boil.

Turn off heat once mixed throughout and distribute evenly in muffin tin.

Should make 12- macros listed are for entire recipe.

Divide by 12 for individual information.

Store in freezer while you prep the chocolate topping.

In the same sauce pan over medium heat, melt chocolate chips and add protein powder.

Stir until mixed.

Top peppermints with chocolate topping and store in freezer for several hours until hard.

Remove from freezer and enjoy!