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:

• 8 Squares of Extra Dark Chocolate 85% Cocoa
• 4 Tbsp Bell Plantation PB2 Powdered Peanut Butter Chocolate Flavour
• 5 Pitted Medjool Dates
• 4 Tbsp Extra Virgin Coconut Oil
• ½ Cup Unsweetened Almond Milk
• 1 Cup Almond Flour (If you don’t have Almond Flour, You can blend Almonds up in the Food Processer to make a Flour)
• 2 Scoops BioX Power Whey Vanilla Flavour

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!