Peanut Butter Cups from Team Beach Body

Sweets are my downfall.  In more ways than 1.   Its what I tend to crave and if I overindulge its what will make me sicker than a dog!  So when I can find a recipe that curbs my sweet tooth and is at least marginally more healthy, I'm all about that.

I was out perusing the Team Beach Body website and looking at recipes when I found this one for peanut butter cups.  Secret ingredient: pumpkin.  You read that right.  Pumpkin.  So a little veg hidden in the sweet treat.  I was skeptical but willing to try them.  I am SO glad I did!

I did change a couple of things, mostly in the prep.  I used PB2 (hazelnut and chocolate mixed) instead of natural peanut butter.  I used the same  amounts and that is reflected in the recipe below and nutrition information.

I also used my Pampered Chef tart shaper to make the cups out of the pumpkin mixture with a little plastic wrap over the pan.  This worked great to make a "cup" that I filled with PB2 and covered with chocolate.

Here they are filled with PB2

 

And here they are after being in the freezer for about an hour

Here is the original recipe from TBB: Peanut Buter Cups

Here's is my slightly modified version

Ingredients:
¼ cup dark chocolate morsels
2 scoops Chocolate Shakeology (or protein whey powder)
1 Tbsp. flax meal
½ cup pumpkin puree
2 TBSP Chocolate PB2
2 TBSP Hazelnut PB2
2 TBSP water

 Preparation:

1. Mix PB2 with 2 TBSP of water and set aside
2. Prepare twelve mini muffin cups by lining with muffin papers.
3. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside.
4. Place Shakeology,flax meal, and pumpkin in a food processor. Pulse until it forms a dough.
5. 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. (I covered my mini muffin pan with plastic wrap and used a tart shaper to make spread the dough around).  Place ½ tsp. prepared PB2 in each depression.
6. Drizzle 1/2 tsp melted morsels evenly over each peanut butter cup; spread to create a thin chocolate layer on top.
7. Freeze for 30 minutes, or until chocolate hardens.

Nutritional Information (per serving):
Calories: 63
Fat: 2
Carbs: 7 (net: 5)
Fiber: 2
Protein: 4