3 Ingredient Chocolate Peanut Butter Cups
recipe courtesy of Emily G.
Ingredients
- 4 tablespoons of coconut oil
- 8 tablespoons of chocolate shakeology
- 4 teaspoons of natural peanut butter
Instructions
- Place 2 tablespoons of coconut oil in a microwave safe bowl. Microwave for 30 seconds until the coconut oil is liquefied.
- Stir in 4 tablespoons of chocolate shakeology.
- Divide the chocolate mixture evenly between 8 spots in a mini muffin tin.
- Place in the freezer for 5 minutes.
- 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.
- Melt the remaining 2 tablespoons of coconut oil in the microwave.
- Stir in the remaining 4 tablespoons of chocolate shakeology in. Use this to pour on top of the peanut butter layer.
- Place the muffin tin back in the freezer and leave it in there for at least 30 minutes.
- The chocolate cups will slide easily out of the tin.
Notes
You will want to melt the coconut oil and stir in the chocolate shakeology in two batches so it doesn't harden up on you while the first layer of chocolate is hardening in the freezer.
Keep the cups stored in the fridge or freezer for the best consistency.
21 Day Fix Container Equivalent: I usually consider these a splurge and do not count them but you could count as 2 spoons per cup.
Keep the cups stored in the fridge or freezer for the best consistency.
21 Day Fix Container Equivalent: I usually consider these a splurge and do not count them but you could count as 2 spoons per cup.
When you make them, let me know how you LOVE them <3 Enjoy!
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