So, my wife went to San Francisco for 10 days for a leadership conference and left me home with the girls (anyone remember the 80s movie, ‘Mr. Mom’?). I’m not going to lie – the first few days were a wakeup call, but after I found my groove, the girls and I were humming along like a well-oiled machine.
Nutrition didn’t take a break, but that doesn’t mean we didn’t have a bit of fun as well…
Here’s the breakdown:
Healthy Shakeology Peanut Butter Cups
Yield: 12 servings, 1 cup each
¼ cup dark chocolate chips
2 scoops Chocolate Shakeology (or vegan)
1 Tbsp. psyllium husk powder
½ cup pumpkin puree
6 tsp. all-natural smooth peanut butter
1. Prepare twelve mini muffin cups by lining with muffin papers.
2. Place chocolate chips in double boiler (I just sat a bowl over a pot of hot water on high)
3. Place Shakeology, psyllium husk, and pumpkin in a food processor. Pulse until it forms a dough.
4. Divide dough into 12 small balls; place each ball in a muffin cup. Press dough down into a flat disk with a depression in the middle. Place ½ tsp. peanut butter in each depression.
5. Drizzle melted chocolate evenly over each peanut butter cup; spread to create a thin chocolate layer on top.
6. Freeze for 30 minutes, or until chocolate hardens.
(Only 74 cals each, 3g fat, 8g carbs, 4g protein)
TIP – the dough is sticky! I used two spoons, dipping in water as I went to scoop about a 1/4″ layer on the bottom of each muffin paper.