Due to popular Instagram demand, I’ve finally decided to post this recipe! I’m into week four of my ‘operation Mexico body‘ and I’m feeling good, very good in fact. I’ve really stuck to the gym and healthy eating, and it’s paid off. I’ve lost weight and feel so much better about my body. I’ve been trying recipes from The Body Coach and following a few of his exercise plans, all of his HIIT workouts are on YouTube how good is that?! So for the times, I haven’t been able to make it to the gym I’ve been doing his 20-minute workouts. You can find his channel here, thank me later. I love the ab ones!
So anyway, if you’re a loyal follower of my blog you’ll understand my love for food. If you’re a new reader, just to get the story straight, I LOVE FOOD! I mean just head to food on here and read my endless list of restaurant reviews. I often wish I was one of those people who just ate to survive but in reality, how boring must their lives be? Food is the highlight of my day. Once I’ve finished one meal, I’m already thinking about what’s next. Food is pleasure! This is the reason why I just don’t take to diets, I can not restrict myself to calories but what I can do is make choices and monitor my macro nutrients. And that’s why I love Joe Wicks, I see his passion for health, balance, and fitness within his work and plans, not fad weight loss and focused around being skinny.
What kills me when it comes to staying on track is my sweet tooth, it’s one big ass tooth I’ll tell you that. I love sugary sweets so much, I’d do just about anything for Harribo Strawbs and fizzy belts. My biggest weakness is chocolate. Galaxy chocolate, Cadburys, Caramel, Reeses, you name it, I adore it. Every dieter in the world knows that dark chocolate is best if you’re gunna’ eat it, especially the higher the content of cocoa. Cocoa is basically a powder made from roasted and ground cacao seeds. It’s incredibly good for you, especially for blood pressure, brain health, cholesterol, cardiovascular health, diabetes, moods, constipation, iron levels and so much more. So, whenever I get that chocolate urge, I always have Aldi’s 85% cocoa dark chocolate on hand!
I’m always trying to be creative with healthy eating so decided to see if I could master a healthy version peanut butter cups and it worked! Now I make them every week amongst meal prep! Some of you went crazy over them on Instagram so here it is! The recipe:
85% Cocoa Dark Chocolate (any % of dark chocolate will also work!)
2. Place the bowl in the microwave for 2 minutes, stir the melting chocolate every 30 seconds.
3. Once the chocolate is fully melted, pour a tablespoons worth of melted chocolate into each cupcake wrapper.
4. Once you’ve filled your selected amount of cupcake wrappers with the base layer, use a teaspoon to put a dollop of peanut butter into each wrapper.
5. Use the reminder of melted chocolate to pour over each dollop. Make sure the peanut butter is covered evenly.
6. Place in freezer for an hour or longer.
7. Your peanut butter cups are ready!
You can use as much of ingredients as you want, I usually make around 6 cups with a large bar of chocolate.
And that’s it! It’s such a simple recipe! Hope you guys enjoy them.