On-the-Plan Peanut Butter Cups

As most of you know I’ve been trying to help the hubby to lose weight and exercise ever since September. I am delighted to tell you all that he is just one pound away from 30 pounds lost!! Believe me when I say it has taken lots of hard work!! He has been swimming laps, lifting weights, and walking. We even completed a 5K last weekend!! We didn’t run it or even jog it, but we power-walked it and jogged a little of it. Here we are crossing the finish line:

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We all know that Valentine’s Day is a day for candy and flowers, right? Well, since the hubby has been working so very hard to lose the weight, I did not dare purchase his favorite peanut butter cups for Valentine’s Day. Thankfully, on the Trim Healthy Mama face book page, someone shared a recipe for peanut butter cups that are permitted on the plan. I was so excited to see the recipe!! I knew that I could give my man his favorite treat but not give him a sugar high. I don’t remember who shared the recipe or if it came from a blog, so I apologize in advance for not giving credit where credit is due.  And of course, these don’t taste completely like the name-brand candies that can be purchased at the store, but they still give the delicious peanut butter/chocolate flavor that most of us love.

3/4 c. coconut oil, solid but soft

1 tbsp. natural peanut butter

3 oz. 85% chocolate (I got it at Aldi)

1/3 c. unsweetened cocoa powder

2 pinches of sea salt

1/2 c. sweetener (I used a powdered Stevia and needed a bit more)

1-2 tbsp. heavy cream

1 tsp. vanilla

Combine all these ingredients together in the top of a double boiler. Bring water to a low boil in the bottom part of the double boiler. Whisk until melted and smooth.

Line a 24-cup mini muffin pan with paper liners. Drop about 1 tsp of the chocolate mixture into each liner. Freeze for about 10-15 minutes. Keep the remaining chocolate at room temperature.

While the first layer of chocolate is hardening, mix all these ingredients together until well-blended:

2 tbsp coconut oil, melted, but not hot

1/3 c. natural peanut butter

1/4 c. full-fat cream cheese

1 tsp. vanilla

1/2 c. powdered sweetener

1-1/2 scoops vanilla whey protein isolate

Once blended well, drop about 1 tsp on the top of each muffin paper and smooth it out a bit over the chocolate. Stir the remaining chocolate and pour about 2 tsp. on top of the peanut butter mixture. Make sure to cover the peanut butter. Return pan to the freezer or refrigerator for about 30 minutes. When set, remove paper liners of peanut butter cups from the pan and store in a plastic freezer bag in the fridge. They soften easily at room temperature, so be sure to keep them in the fridge.

You may have extra chocolate and peanut butter mixtures. I lined a glass pan with foil and spread the extra peanut butter blend in it, and then drizzled the remaining chocolate over the top of it. Once it set, I broke off pieces to enjoy!

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Chocolate-Peanut Butter Milk Shake

I created this recipe this afternoon after reading a recipe about making something similar to a Wendy’s Frosty.  The original recipe called for a banana, but since I didn’t have any, I used peanut butter.  Oh. My. Word.  The flavor was amazing!!  The hubby loved it and couldn’t believe that there is no ice cream in it!  It is a great treat for a hot summer day!

1-1/2 c. almond milk

about 25-30 ice cubes (I used the cubes from my ice maker which are smaller than cubes from a tray)

1 tsp. vanilla

3-4 tbsp. cocoa powder

5 tbsp. sugar

1/2 to 3/4 c. peanut butter

Combine all ingredients in a blender and blend until ice is crushed.  Makes 4 cups.