Protein Peanut Butter Cups Recipe
These Protein Peanut Butter Cups are everything you love about a peanut butter cup. The peanut butter filling is thick and creamy coated in a thick chocolate shell. The peanut butter powder increases the protein and lowers the total calories compared to the store-bought version. This no-bake recipe is easy-to-make and delicious!
Ingredients
- 1/2 cup peanut butter powder
- 1/2 cup almond milk
- 2/3 cup chocolate chips, melted, for topping
- 1 tsp coconut oil
Instructions
- Get a cupcake tin and line 6 cups with cupcake holders (you can also use a silicon mold)
- Mix the peanut butter powder with almond milk until you get a perfect peanut butter consistency. You may want to add more almond milk/peanut butter powder to get it to your desired thickness, I like the ratio above so that it is still a little thick.
- Store the peanut butter filling in the fridge for 30 minutes
- Melt the chocolate and coconut oil together
- Pour about 1-2 tbsp of the chocolate into the muffin liners or mold. Make sure it is covering the entire bottom
- Chill in the freezer for 20-30 minutes
- Scoop about 1 tbsp of the peanut butter mixture on top of the chocolate
- Pour over the remaining chocolate until the peanut butter is covered
- Top with flakey sea salt
- Put the Protein Peanut Butter Cups back into the freezer for about 30-45 minutes or until the chocolate is fully hardened
- Remove from the freezer, take out of the liners/mold when ready to eat
- Enjoy!
Nutrition
Serving: 1cup, Calories: 136kcal, Carbohydrates: 16g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.04g, Cholesterol: 0.01mg, Sodium: 64mg, Potassium: 57mg, Fiber: 1g, Sugar: 12g, Vitamin A: 33IU, Calcium: 22mg