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Protein Peanut Butter Cups

Protein Peanut Butter Cups

Protein Peanut Butter Cups are the ultimate healthy treat, offering a guilt-free indulgence that satisfies your sweet cravings while boosting your protein intake. This easy recipe is perfect for anyone looking for a delicious and nourishing snack.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 15 minutes
Total Time 45 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup natural creamy peanut butter unsweetened and just peanuts, or look for brands with minimal added sugar
  • 1/4 cup honey, maple syrup, or agave nectar adjust to your sweetness preference
  • 2 tablespoons protein powder vanilla or unflavored whey, casein, or plant-based protein works well
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup melted coconut oil
  • 1 teaspoon milk dairy or non-dairy, optional if mixture is too dry
  • 1 teaspoon melted coconut oil optional, if mixture is too dry
  • 1 teaspoon protein powder optional, if mixture is too wet

Equipment

  • Medium Bowl
  • Small Bowl
  • Mini Muffin Tin
  • Paper liners or silicone mold

Method
 

  1. In a medium bowl, combine the natural creamy peanut butter, your chosen sweetener (honey, maple syrup, or agave nectar), and the protein powder. If you prefer a slightly saltier contrast to the sweetness, add a pinch of sea salt here.
    1 cup natural creamy peanut butter, 1/4 cup honey, maple syrup, or agave nectar, 2 tablespoons protein powder
  2. Stir the ingredients together until you have a uniform, thick mixture. It should be like a dough but still spreadable. If the mixture is too dry and crumbly, you can add a tiny splash of milk (dairy or non-dairy) or a teaspoon of melted coconut oil to help it bind. If it's too wet, add a touch more protein powder.
    1 teaspoon milk, 1 teaspoon melted coconut oil, 1 teaspoon protein powder
  3. In a separate small bowl, whisk together the unsweetened cocoa powder and the melted coconut oil. Stir until smooth and glossy. This will form your chocolate shell.
    1/2 cup unsweetened cocoa powder, 1/4 cup melted coconut oil
  4. Line a mini muffin tin with paper liners or prepare a silicone mold.
  5. Spoon about 1 teaspoon of the chocolate mixture into the bottom of each muffin liner, spreading it slightly to create an even layer. You can use the back of a spoon or a small offset spatula to help with this.
  6. Gently spoon about 1-2 teaspoons of the peanut butter mixture on top of the chocolate layer in each liner. Press down lightly to ensure it's even.
  7. Spoon another layer of the chocolate mixture over the peanut butter filling, ensuring the peanut butter is completely covered. This will be the top of your Protein Peanut Butter Cups.
  8. Place the muffin tin in the freezer for at least 15-20 minutes, or in the refrigerator for at least 30-45 minutes, until the chocolate is firm and set.

Notes

Best kept chilled. Can be stored in the refrigerator for 1-2 weeks or frozen for 2-3 months.