Homemade Peanut Butter Cups

This former sweet addict used to have ONE favorite growing up —-> Reese’s Peanut Butter Cups.  It did not matter if they were the big or small ones, I would eat them in bulk.  Something about the chocolate and peanut butter combo I guess always got me.

With that said I have had them here and there, but definitely not in the quantities I used to as I am more aware of the ingredients I put in my body and also know that I will binge if my favorite treats are around.  I am always on a mission to find ways to tweaks a few things to be able to have my favorites in the healthiest version possible.  Once again I found a great combo and it involves the healthiest product I already put in my body every single day —> Shakeology!

That, 3 other things and a freezer and you are good to go!

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Ingredients (this will make an estimated 8 cups):

  • 4 tablespoons of coconut oil (if you use solid form melt before starting)
  • 8 tablespoons of chocolate Shakeology (you could use protein powder or cocoa I am sure, but just check to be sure ingredients are clean and safe)
  • 4 teaspoons of natural peanut butter (almond or other nut butters are a go too)
  • mini muffin tin or wrappers

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Directions:

  1. Place 2 tablespoons of coconut oil in a bowl
  2. Stir in 4 tablespoons of chocolate Shakeology. Divide the chocolate mixture evenly between 8 spots in a mini muffin tin/wrapper. Place in the freezer for 5 minutes (optional – I did not do this the first time and they were just as good).
  3. Pull the muffin tray out of the freezer. Place a half a teaspoon of peanut butter on top of each chocolate disk. Spread the peanut butter evenly over the hardened chocolate with a knife.
  4. Stir the remaining 4 tablespoons of chocolate Shakeology in with 2 tablespoons of coconut oil. Use this to pour on top of the peanut butter layer.       **You will want to do this in 2 batches so it doesn’t harden up on you while the first layer of   chocolate is hardening in the freezer (if you go that route).
  5. Place the muffin tin/wrappers back in the freezer and leave in there for at least 30 minutes.
  6. The chocolate cups will slide easily out of the tin/wrappers. Keep the cups stored in the fridge or freezer for the best consistency!

ENJOY and share this recipe with those other PB cup lovers!!!


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