Who wants a sweet chocolate treat that is only 35 calories each?? Three ingredients and lots of yummy goodness!!
My girls helped me make these the other night. They disappeared fast!! We went a little overboard on the almond butter but still delicious!!!
Recipe for Peanut Butter Cups
2 TBS coconut oil melted
5 TBS Vegan Chocolate Shakeology (1 scoop)
3 TBS almond butter
*link below on where to get these cute molds on Amazon.
1) Melt the coconut oil on low on the stove top. We do not want it too hot. Just enough to melt it.
2) Add Shakeology powder and mix well.
3) Use your mini muffin molds and spoon out just enough to cover bottom of 14 spots. Place into freezer for 2 minutes.
4) Take out of freezer and add just enough nut butter to make a blob in the middle. (I let mine go across which made them not stick together well.)
5) Top them off with the rest of the chocolate mixture. Put into freezer for 10 minutes. The nut butter will still be gooey inside and the outside will be firm.
6) I personally kept them in the freezer but the recipe I got says you can keep them in the fridge afterwards.
7) Enjoy!!! They go fast!
If you want to learn more about what Shakeology is please contact me here.
- 2 TBS coconut oil melted
- 5 TBS Vegan Chocolate Shakeology (1 scoop)
- 3 TBS almond butter
- Melt the coconut oil on low on the stove top. We do not want it too hot. Just enough to melt it.
- Add Shakeology powder and mix well.
- Use your mini muffin molds and spoon out just enough to cover bottom of 14 spots. Place into freezer for 2 minutes.
- Take out of freezer and add just enough nut butter to make a blob in the middle. (I let mine go across which made them not stick together well)
- Top them off with the rest of the chocolate mixture. Put into freezer for 10 minutes. The nut butter will still be gooey inside and the outside will be firm.
- I personally kept them in the freezer but the recipe I got says you can keep them in the fridge.
- Enjoy!!!
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