Chocolate Peanut Butter Coconut Cups

³ Description

I took everything I love and made these. For the top layer I used Whey with coconut & pistachio flavour, I couldnt' find any similar in the ingredients list.

² Ingredients

•  1 tablespoon Coconut Oil
•  1 dash Salt
•  4 date, pitted Medjool Dates
•  1/2 cup Chickpeas (Garbanzo Beans, Bengal Gram) (Mature Seeds, Canned)
•  1.5 serving (serving = 2 tbsp) Scharffen Berger Cacao Nibs
•  1/2 serving (serving = 2 tbsp) Wegmans Natural Crunchy Peanut Butter
•  1/2 cup Black Beans
•  1 serving (serving = 1 scoop) Allmax Nutrition ISOFLEX Peanut Butter Chocolate Whey Protein Isolate
•  1/4 serving (serving = 1 cup) Chobani 2% Plain Greek Yogurt
•  1 serving (serving = 1 rounded scoop) Optimum Nutrition Gold Standard Natural 100% Whey - Vanilla

q Directions

First Layer
1. Blend black beans, PB whey, 2 dates, 1 tbsp peanut butter & salt with a handblender.
2. Add 2 tbsp greek yogurt and whisk with an electric beater.
3. Line 6 little tart pans / silicone baking forms with plastic wrap. If you have patience to freeze them in couple of hours then you don't need to have plastic wrap.
4. Press the dough in the tart pans.
5. Chill in the freezer while you are preparing the second layer.
Second Layer:
6. Blend cooked rinsed chickpeas, whey, 2 dates & 1 tbsp coconut oil with a handblender or in a food processor.
7. Add 2 tbsp greek yogurt and whisk with an electric beater.
8. Press the dough in the silicone forms with the first layer.
9. Sprinkle cocoa nibs & put in the freezer for one hour.
10. Remove cups from the silicone forms & plastic wrap.
Serve & enjoy!

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