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October 07, 2014

This recipe is a delicious twist on peanut butter cups, with a chocolate flavour and a shortbread base. It’s packed full of protein and good fats, and totally delish!

 

 

Here’s what you’ll need:

Method

  • Preheat oven to 180 Degrees Celsius
  • To make the Bases, mix together 1 Scoop of the BioX Whey, The Almond Flour, ¼ Cup Almond Milk, and the 4 Tbsp Coconut oil (melted).
  • Press the dough for the Bases into Silicone Muffin pans and bake for 10 Minutes
  • While the Bases are cooking blend 1 scoop BioX Whey, the PB2, the Medjool Dates, and half a cup of Almond Milk in the food processor.
  • Once the bases are out of the oven and have cooled slightly, spread Chocolate Peanut Butter mixture on top, and place in Fridge to set for 20 Minutes.
  • Melt the Dark Chocolate and spread on top of each Cup. Leave to set in the Fridge.

 

Enjoy!


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