per 1 serving size (Recipe makes 6 servings)
Amount Per Serving
Calories from Fat 238
% Daily Values*
Total Fat 26.41
Saturated Fat 12.58
Polyunsaturated Fat 0.38
Monounsaturated Fat 0.79
Total Carbohydrate 27.66
Dietary Fiber 6.75
Vitamin A 2.33%
Vitamin C 0.00%
* Nutritional Values are estimated and may vary
Twist on peanut butter cups but with a caramel flavour and a shortbread base.
For the base mix together:
1/2 scoop vanilla whey
1 cup almond flour
1/4 cup almond milk
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.
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