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Chocolate Peanut Butter Shortbread Cups

October 06, 2014

Chocolate Peanut Butter Shortbread Cups 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! medium_caramel-peanut-protein-shortbread-cups_mMb4R3EthnUz3 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
  • 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.

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