Even better than a Reese’s . . . and WAY more healthy! Be sure to use peanut butter powder (PB2 is what I use) as it cuts way down on the fat and total calories.
Ingredients
- 12 muffin tin liners
- ⅔ cup / 95 g semisweet chocolate chips
- 1 Tbsp. extra-virgin coconut oil
- 1 scoop Vanilla Shakeology
- ⅓ cup / 30 g peanut butter powder
- ⅓ cup / 80 g 100% pumpkin puree
Instructions
- Line a muffin pan with 12 muffin liners; set aside.
- Place chocolate chips and coconut oil in microwave-safe bowl. Microwave for 30 seconds; stir; microwave for an additional 30 seconds or until just melted. Do not overcook.
- Spoon 1 tsp. of chocolate mixture into each muffin paper; tip each paper from side to side until bottom is coated. Place pan in freezer for 5 minutes or until chocolate hardens.
- Place Shakeology, peanut butter powder, and pumpkin in a medium bowl. Using clean hands, mix until a uniform dough forms.
- Divide dough into 12 equal pieces then flatten into discs approximately 1½ inches (4 cm) in diameter, or just smaller than the base of the muffin cups. Place one disc in each muffin cup.
- Drizzle 1 tsp. of chocolate mixture over each disc; tip muffin pan from side to side until top of each disc is coated. Use any remaining chocolate to fill in gaps around the edges of each disc. Freeze for 30 minutes, or until chocolate hardens.
- Serve immediately, or store frozen in an airtight container for up to 1 month. If frozen, let thaw for 2 minutes before serving.
Copied from the BODI Blog.
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