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.

I almost always have a batch of energy balls or no bake protein bars in my freezer when I’m craving something sweet.

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.

Ever since I made vegan peanut butter cups and almond butter cups, the real Reese’s just weren’t as good anymore.

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!

Some of my favorite desserts with flaked sea salt are vegan pumpkin chocolate chip cookies and chocolate almond bark.

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!

p.s. If you haven’t tried these almond butter energy balls and Birthday Cake Protein Balls yet, you need to!

Looking for more protein powder recipes? Check out these no bake chocolate protein bars!

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