Caramel Peanut Protein Shortbread Cups

³ Description

Twist on peanut butter cups but with a caramel flavour and a shortbread base.

² Ingredients

•  5 date, pitted Medjool Dates
•  2 serving (serving = 4 squares) Lindt Excellence Extra Fine Dark Chocolate 85% Cocoa
•  4 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
•  1.5 serving (serving = 1 scoop) SciVation Vanilla Whey Protein
•  4 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
•  4 serving (serving = 1 tbsp) Trader Joe's Organic Virgin Coconut Oil
•  1/2 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original

q Directions

For the base mix together:

1/2 scoop vanilla whey
1 cup almond flour
1/4 cup almond milk
and melt
1/4 cup coconut oil

Press the dough into a silicone muffin pan to form bases and bake at 180 degrees C for 10 minutes until golden.

Meanwhile mix together 1 scoop vanilla whey, 1/2 cup powdered PB (PB2), 5 medjool dates and 1/4 cup almond milk in a food processor.

Once the bases have cooled slightly, spread the caramel peanut mixture onto each paste and evenly spread using the back of a spoon. Leave to set in the fridge for 20 minutes

Melt 70g dark chocolate and pour on top of each cup. Leave to set in the fridge.

U More Recipes By @proteinologist: