These protein peanut butter cups taste like a Reese’s Cup. Made with simple ingredients and filled with a creamy peanut butter protein filling, these delicious little desserts will be sure to impress!
These protein peanut butter cups are quite possibly one of my favorite no bake desserts ever.
This time, I decided to switch things up and make a protein filled version of one of my favorite candies: Reese’s Cups.
The only problem with making your own homemade peanut butter cups is that once you do, the original doesn’t taste anywhere as good.
Not only were they delicious, but they didn’t leave me feeling yuck as I can control the ingredients that go in them!
How to make protein peanut butter cups
To make protein cups, you only need 6 ingredients – semi sweet chocolate chips, coconut oil, all natural peanut butter, pure maple syrup, vanilla protein powder, and salt.
Melting the chocolate
First, add the semi sweet chocolate chips and coconut oil to a microwave safe bowl.
Heat in 15-30 second increments until the chocolate is smooth.
Be sure to check frequently to avoid the chocolate burning.
Once the chocolate is done, you are ready to do the first layer of the protein peanut butter cups!
Line a muffin tin with liners.
Add two teaspoons of the melted chocolate to each muffin cup.
Once you are down, shake and tap the pan flat onto a countertop so that the chocolate sits flat.
Place the muffin tin in the fridge for 15 minutes.
Making the peanut butter filling
While the first chocolate layer is chilling, you will make the peanut butter filling.
For this filling, be sure you are using unsweetened all natural peanut butter. The only ingredients should be peanuts and salt.
I store mine upside down in the fridge before opening to help mix it all together well.
In a bowl, stir together the peanut butter, vanilla protein powder, pure maple syrup, and salt until combined.
Once the first layer of chocolate has hardened, distribute the peanut butter filling into the 12 muffin cups.
Top with the remaining melted chocolate, then use a spoon to smooth and flatten the tops.
Sprinkle each cup generously with flaked sea salt.
This step is optional, but highly recommended. Flaked sea salt takes desserts to the next level, and elevates all of the flavors!
Place the protein peanut butter cups in the fridge for an hour, or until set.
how to store leftover peanut butter cups
I like to store my leftover cups in a ziploc bag in the freezer for quick access.
These are just insanely good. Rich and creamy and salty sweet.
Made with real ingredients that you can recognize.
How to make these peanut butter cups dairy free
Are you vegan or dairy free? It’s easy to make this recipe to suit your needs.
Simply use dairy free chocolate chips and vegan protein powder and you are set!
These wont’ last long in your house, I can guarantee that!
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
p.s. If you haven’t tried these almond butter energy balls yet, they are a must have!
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For the Chocolate
- 10 oz semi sweet chocolate chips
- 2 tablespoons coconut oil, measured solid
For the peanut butter filling
- ⅓ cup all natural creamy peanut butter (only ingredients should be peanuts + salt), chilled
- ¼ cup pure maple syrup
- ¼ cup vanilla protein powder
- ⅛ teaspoon salt
- Flaked sea salt
- Fill a muffin tin with 12 liners
- Combine semi sweet chocolate chips and coconut oil in a bowl and melt in the microwave in 15-30 second increments until smooth. Check often to avoid burning, it will not take long.
- Add two teaspoons of melted chocolate to the bottom of each muffin liner
- Once done, tap the pan on the counter several times to allow the chocolate to settle flat.
- Place muffin tin in the fridge for 15 minutes to set.
- While the first chocolate layer is chilling, make the peanut butter filling.
- Combine the all natural peanut butter, maple syrup, protein powder, and salt in a bowl until smooth.
- Once the chocolate is set, distribute the peanut butter filling into the 12 cups
- Top with remaining melted chocolate, then use a spoon to flatten the tops
- Sprinkle peanut butter cups with flaked sea salt, then place in the fridge for an hour, or until set.
- Store leftover protein peanut butter cups in the freezer in a ziploc bag
To make these vegan
To make these protein peanut butter cups, use vegan protein powder and be sure your chocolate chips are dairy free.
Amount Per Serving: Calories: 200Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 110mgCarbohydrates: 21gFiber: 2gSugar: 17gProtein: 4g