I found what just might be the closest thing to heaven... Check this recipe out!
Peanut Butter Cups
(Makes 12 Peanut Butter Cups)
(Makes 12 Peanut Butter Cups)
¼ cup dark chocolate chips
2 scoops Chocolate Vegan Shakeology
1 Tbsp. psyllium husk powder
½ cup pumpkin puree (canned)
8 mini cupcake liners
6 tsp. natural smooth peanut butter, divided use
2 scoops Chocolate Vegan Shakeology
1 Tbsp. psyllium husk powder
½ cup pumpkin puree (canned)
8 mini cupcake liners
6 tsp. natural smooth peanut butter, divided use
1. Preheat oven to 350 degrees. Place chocolate chips in small
oven-proof bowl and heat in oven for 15 minutes or until melted.
2. While the chocolate is melting, place Shakeology, psyllium husk,
2. While the chocolate is melting, place Shakeology, psyllium husk,
and
pumpkin puree in food processor. Pulse until it forms a dough.
3. Divide dough into 12 small balls and portion into each cupcake liner.
3. Divide dough into 12 small balls and portion into each cupcake liner.
Press dough down into a flat disk with depression in the middle.
Place ½
tsp. peanut butter into each depression.
4. Remove chocolate from oven and stir to melt completely.
4. Remove chocolate from oven and stir to melt completely.
Drizzle evenly over each cup and
spread to create a thin
chocolate layer on top (about ½ tsp. chocolate
per cup).
5. Freeze for 30 minutes or until chocolate hardens.
5. Freeze for 30 minutes or until chocolate hardens.
Nutritional Information (per serving):
Calories: 75
Carbohydrates: 9g
Protein: 4g
Fat: 3g
Sodium: 43mg
Calories: 75
Carbohydrates: 9g
Protein: 4g
Fat: 3g
Sodium: 43mg
Recipe provided by Lisa Lutz - http://rivetingfitlisa.tumblr.com/