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Protein Peanut Butter Cups

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!

three protein peanut butter cups stacked with the top one taken a bite out of to show the filling

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 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.

three peanut butter cups stacked with a muffin tin in the background

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!

the ingredients in separate glass bowls - maple syrup, coconut oil, salt, protein powder, peanut butter, and chocolate chips

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.

chocolate chips in a glass bowl surrounded by the other ingredients

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.

chocolate chips and coconut oil in a glass bowl

Once the chocolate is done, you are ready to do the first layer of the protein peanut butter cups!

melted chocolate and coconut oil in a glass bowl

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.

a muffin tin with each cup filled with the first layer of chocolate

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.

a muffin tin with the first chocolate layer topped with the peanut butter filling

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.

a muffin tin with the finished protein peanut butter cups

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.

a hand holding a peanut butter cup with a bite taken out

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!

three peanut butter cups stacked with a muffin tin in the background

These wont’ last long in your house, I can guarantee that!

a hand holding a peanut butter cup with a bite taken out

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!

Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!

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Yield: 12

Protein Peanut Butter Cups

three protein peanut butter cups stacked with the top one taken a bite out of to show the filling

These protein peanut butter cups taste like a Reese's Cup and made with vanilla protein. A must have dessert!

Prep Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

For the Chocolate

  • 10 oz semi sweet chocolate chips
  • 2 tablespoons coconut oil, measured solid

For the peanut butter filling

  • 1/3 cup all natural creamy peanut butter (only ingredients should be peanuts + salt), chilled
  • 1/4 cup pure maple syrup
  • 1/4 cup vanilla protein powder
  • 1/8 teaspoon salt

For topping

  • Flaked sea salt

Instructions

  1. Fill a muffin tin with 12 liners
  2. 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.
  3. Add two teaspoons of melted chocolate to the bottom of each muffin liner
  4. Once done, tap the pan on the counter several times to allow the chocolate to settle flat.
  5. Place muffin tin in the fridge for 15 minutes to set.
  6. While the first chocolate layer is chilling, make the peanut butter filling.
  7. Combine the all natural peanut butter, maple syrup, protein powder, and salt in a bowl until smooth.
  8. Once the chocolate is set, distribute the peanut butter filling into the 12 cups
  9. Top with remaining melted chocolate, then use a spoon to flatten the tops
  10. Sprinkle peanut butter cups with flaked sea salt, then place in the fridge for an hour, or until set.
  11. Store leftover protein peanut butter cups in the freezer in a ziploc bag

Notes

To make these vegan


To make these protein peanut butter cups, use vegan protein powder and be sure your chocolate chips are dairy free.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 200Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 110mgCarbohydrates: 21gFiber: 2gSugar: 17gProtein: 4g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

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