Place two tablespoons of the oil into a microwave-safe dish. Heat for thirty seconds until it’s in liquid form. Next, add four tablespoons of the protein powder and combine with the oil until properly mixed. Then, divide the batter between eight mini-muffin tray spaces. Next, freeze your dessert for just five minutes.
Remove the muffin tray out of your freezer. After you do this, put ½ a teaspoon on every chocolate disk. Then, spread the all-natural peanut butter over the solid chocolate, using a bread knife.
Lastly, melt the rest of the oil in the microwave. Then, mix in the rest of the protein powder. Pour this over the first layers of the dessert. Then, freeze for half an hour.