Thursday, August 13, 2015
Servings: 14 Calories: 77 Protein: 3g Carbs: 3g Fat: 6g
2 Servings Chocolate Shakeology
5 Tbsp organic coconut oil
3 Tbsp PB2, powdered peanut butter
1/2 Tbsp organic coconut oil
Heat coconut oil just enough to make it melt. It should be luke warm, not hot.
Mix the first two ingredients thoroughly. It will be a little runny.
In a separate bowl, combine the PB2 with just enough luke warm water to make a thick paste. Mix in the 1/2 tablespoon of coconut oil. This should make creamy peanut butter.
Line a mini muffin tin with 14 paper liners. Add enough of the Shakeology mixture to cover the bottom of the liner, approx. 1/2 teaspoon. Divide the peanut butter evenly among the cups by dropping in the middle of the chocolate. Divide the rest of the chocolate mixture evenly among the cups, covering the peanut butter.
Place tin in the refrigerator to let chill for 20 minutes, long enough to set the coconut oil. Enjoy!
Note: You could make a white chocolate version of these using vanilla Shakeology. You can also replace the peanut butter and use fresh pitted cherries, fresh banana slices, or your favorite fresh fruit.
Fixers: 1 serving = 2 tsp
Full Nutrition Info (per MyFitnessPal recipe builder)