For a little over a month now, I have replaced my breakfast with a chocolate Shakeology super food protein shake. I love all things chocolate, but the shakes were starting to taste a little "blah." However, Shakeology makes me feel energized, focused, and curbs my bad cravings throughout the day, and it also helps with little weight loss goals I set. So I knew I couldn't just quit drinking it.
Instead of tossing the shake to the side, I decided to add some banana and a scoop of peanut butter to my shakes, and it was life changing. I have the 30-day bag supply of Shakeology on auto-ship toward the end of every month, but I often find myself with product left in the previous bag when the new one arrives. So I started thinking of ways to incorporate Shakeology into other meals throughout the day. My first Shakeology spin will be these chocolate peanut butter cups, made similarly to Reese's peanut butter cups. This recipe is easy to make, and only calls for three ingredients: peanut butter, chocolate protein powder, and coconut oil. And since we're being healthy with this recipe, I thought I'd throw in a little giveaway for a brand new Fitbit Flex 2. Follow me on Instagram (@NataliexCraig), and tell me why you'd love to win a Fitbit Flex 2 in the comment section at the bottom of this post! I will be choosing a winner randomly on Friday, Oct. 21 at 12 p.m. CST. Now, let's get to the recipe, shall we?
The recipe is rich and tasty, even though real chocolate isn't used. If you don't have Shakeology on hand, you can also use any other kind of chocolate protein powder instead. This recipe will make eight servings—depending on how thick you like your peanut butter cups to be.
First, start by melting four tablespoons of coconut oil in the microwave. Then, mix two scoops of Chocolate Shakeology or protein powder in with the melted coconut oil, and stir very thoroughly or blend. Since protein shakes can be a little powdery or gritty, stirring this mixture well is important to get a smooth texture for your peanut butter cups. After your chocolate coconut oil mixture is ready, line a muffin tin with muffin liners. Then, pour a thin or thick (totally up to you!) layer of the chocolate mixture into each muffin liner.
Place the muffin tin in the freezer for 10 minutes. While you are waiting for the chocolate mixture to harden in the freezer, melt two tablespoons of peanut butter in the microwave. After your chocolate mixture has hardened, remove the tin from the freezer and spoon a layer of the melted peanut butter into each muffin liner on top of the hardened chocolate. Then, pour another layer of chocolate over the peanut butter. Place the muffin tin into the freezer for 30 minutes. Once the cups have hardened, remove the muffin liners, and enjoy!
- Melt four tablespoons of coconut oil in the microwave for 30 seconds or until completely melted.
- Mix two scoops of chocolate Shakeology or other chocolate protein powder in with the melted coconut oil thoroughly with a fork, wish, or blender.
- Place muffin liners in a muffin tin, and pour a thin layer of the chocolate mixture into each liner.
- Place muffin tin in freezer for 10 minutes.
- Melt two tablespoons of peanut butter in the microwave for 30 seconds, or until completely melted.
- Remove muffin tin from freezer, and spoon a thin layer of peanut butter on top of the hardened chocolate.
- Pour another thin layer of chocolate on top of the peanut butter, and place the muffin tin back in the freezer for 30 minutes.
- Take the muffin tin out of the freezer, and unwrap your peanut butter cups from the muffin liners. Enjoy!
- Four tablespoons coconut oil
- Two scoops (approx. 1/2 cup) of chocolate Shakeology or protein powder
- Two tablespoons peanut butter