Ok, I love chocolate. And I love peanut butter. And when Easter rolls around and those dang Reese’s peanut butter cups shaped like eggs come out, I buy, like, no joke, 8 of them. And hide them in my freezer so my husband (and kids!) can’t find them. I sneak bites of them throughout the whole spring and feel incredibly guilty every time a bite turns into eating the whole dang egg. (Why do they make these things taste SOOO good? Are there drugs in them or something?)
But the calories and fat are, of course, off the charts. And since this mama loves peanut butter cups like a fat kid loves cake, I had to find a solution to be PB cup dilemma. Enter my superfood, go-to snack Shakeology. Not only is this stuff jam packed with 70 superfoods, it also boasts the very best probiotic on the market and digestive enzymes that enable your body to soak up all the amazing nutrients you’re fueling your body with when you’re clean eating!
So when I found this super simple recipe for chocolate peanut butter cups featuring Shakeology I was OVER.THE.MOON! YESSSS! And you know what? They taste REALLY fricken AWESOME! So now I’m not only satiating my serious craving for chocolate + PB. I’m also fueling my body with some amazing nutrients thanks to Shakeology! SCORE!
Here’s the recipe with the 21 Day Fix container breakdown, below! Enjoy!
Makes 2 servings
INGREDIENTS
- 2 tsp. unrefined coconut oil, melted
- 2 Tbsp. powdered chocolate peanut butter (like PB2)
- 2 tsp. Chocolate Vegan Shakeology
- 2 Tbsp. water
DIRECTIONS
1. Combine oil and powdered peanut butter in a small bowl; mix well. Set aside.
2. Combine Shakeology and water in a small bowl; mix until it has a pudding-like consistency. Set aside.
3. Coat two foil muffin liners evenly with half of peanut butter mixture. Top evenly with Shakeology mixture and remaining peanut butter mixture.
4. Freeze for 30 minutes, or until firm.
21 Day Fix container breakdown per servings:
1 yellow