Happy Tuesday, everyone! It's time for another Tasty Tuesday recipe from my sister in law Deanna! Since Valentine's Day is this weekend, we thought it would be fun to share a Peanut Butter Cup recipe that is an easy (seriously...it has three ingredients!), guilt free, Valentine's day treat!
Now here's Deanna and her delicious Peanut Butter Cups:
Hi, I'm Deanna! I'm a wife to an amazing husband and mommy to our adventurous 2 year old son, Matthew. I live for family, nutrition & fitness, and of course a good book- especially the kind that help me make delicious food! I have a BS in Health Science, I became a Beachbody coach in June 2015, and am currently working on my Holistic Nutrition degree!
Deanna is the queen of healthy eating, and I'm so excited her cooking skills also extend to dessert! Bring on the Peanut Butter Cups!
Shakeology Peanut Butter Cups- 3 Ingredients!!
**Makes 8 mini muffin size and 4 large muffin size**
4 tablespoons Coconut Oil
8 tablespoons Chocolate Shakeology (Vegan Chocolate works as well)
4 tablespoons of natural Peanut Butter
8 tablespoons Chocolate Shakeology (Vegan Chocolate works as well)
4 tablespoons of natural Peanut Butter
Directions:
Be sure to make only one layer at a time. If you follow these directions exactly they should turn out perfect!
Place 2 Tbsp. of coconut oil in microwave safe bowl and heat for 20-30 seconds, until oil is liquefied.
Stir in 4 Tbsp. of chocolate Shakeology until well incorporated.
Be sure to make only one layer at a time. If you follow these directions exactly they should turn out perfect!
Place 2 Tbsp. of coconut oil in microwave safe bowl and heat for 20-30 seconds, until oil is liquefied.
Stir in 4 Tbsp. of chocolate Shakeology until well incorporated.
**Non Beachbody/Shakeology followers could use regular melted chocolate chips...although you would be losing the guilt free portion of the recipe ;)**
Divide the mixture evenly among 8 mini or 4 normal spots in a muffin tin; about 1 Tbsp. for large and ½ Tbsp. for mini. ** I use paper muffin cups so there is no sticking or clean-up** Place in the freezer for 5 minutes.
Pull muffin tin out of freezer. Place ½ tsp of Peanut Butter (for mini) or 1 tsp PB (for regular) on top of hardened chocolate and spread evenly with a knife.
Melt remaining 2 Tbsp. of coconut oil in the microwave. Stir remaining 4 Tbsp. of chocolate Shakeology in. Pour evenly over the peanut butter cups and shake to distribute over the whole cup.
Place the muffin tin back in the freezer for at least 30 minutes.
Store in the fridge or freezer for the best consistency!
21 Day Fix Containers: ½ Red and 1 tsp for large muffin size
Hope y'all enjoy these yummy Peanut Butter Cups! I know my husband lives for Reese's so I'm excited to give these a try!
No comments:
Post a Comment