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Peanut Butter Cups

Peanut Butter Shakeology Cups


Peanut butter and chocolate combine in these Peanut Butter Shakeology Cups for a new take on this classic candy.
 Course Dessert, Shakeology
 Prep Time 35 mins
 Cook Time 1 min
 Total Time 36 mins
 Servings 12 servings, 1 cup each
 Calories 74 kcal
 Author Beachbody

Ingredients

  • ¼ cup dark chocolate morsels
  • 2 scoops Chocolate Vegan Shakeology
  • 1 Tbsp. psyllium husk powder
  • ½ cup pumpkin puree
  • 6 tsp. all-natural smooth peanut butter divided use

Instructions

  1. Prepare twelve mini muffin cups by lining with muffin papers.
  2. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside.
  3. Place Shakeology, psyllium husk, and pumpkin in a food processor. Pulse until it forms a dough.
  4. Divide dough into 12 small balls; place each ball in a muffin cup. Press dough down into a flat disk with a depression in the middle. Place ½ tsp. peanut butter in each depression.
  5. Drizzle melted morsels evenly over each peanut butter cup; spread to create a thin chocolate layer on top.
  6. Freeze for 30 minutes, or until chocolate hardens.



Homemade healthy peanut butter cups that are easy to make right at home! Low carb, low sugar, vegan and gluten-free. Keep these in the fridge or freezer when you need a healthy treat. 
Created by Monique! Ambitious

INGREDIENTS
  • 1 (3.5 ounce) 85% dark chocolate bar, dairy free if desired
  • ½ cup creamy natural peanut butter
  • ½ tablespoon pure maple syrup
  • ½ tablespoon coconut flour
  • Pinch of salt, if your peanut butter isn’t already salted
  • Fancy sea salt, for sprinkling on top
INSTRUCTIONS
  1. Line a mini muffin pan with 9 mini liners. We’re only making half, but if you want you can double the recipe to make 18 mini cups.
  2. Now it’s time to melt the chocolate: Place 1.75 ounces of dark chocolate into a microwave safe bowl and microwave in 30 second increments until chocolate is melted. You can also melt the chocolate in a medium saucepan over low heat; stirring frequently.
  3. Once chocolate is melted, add 1 teaspoon to the bottom of each cup (about 1 heaping teaspoon). Use the spoon to push/spread the chocolate all the way up sides of each liner, you should use exactly the amount of chocolate that you melted. Once you’ve filled all the cups, place the pan in freezer for just a few minutes to harden the chocolate.
  4. Make the peanut butter cup filling: Add peanut butter, maple syrup and coconut flour to a medium bowl and mix until smooth, place ½ tablespoon of the mixture in each cup on top of the chocolate. It should fill pretty much to the top. Place back in the freezer while you melt the remaining chocolate bar in the microwave (or on the stovetop) as you did with the previous bar.
  5. Spoon about 1 teaspoon on top of the peanut butter, making sure you cover all of the peanut butter filling. Freeze for 5-10 minutes until chocolate is solid. Once cups are firm, you can store them in the fridge or freezer until ready to eat. Makes 9 mini peanut butter cups.
NOTES
Feel free to double the recipe if you want more cups.

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