Protein Peanut Butter Cups
These protein peanut butter cups taste like a Reese's Cup and made with vanilla protein. A must have dessert!
Servings: 12
Ingredients
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
For topping
- Flaked sea salt
Instructions
- 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
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
Calories: 226kcal | Carbohydrates: 19g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 64mg | Potassium: 199mg | Fiber: 2g | Sugar: 14g | Vitamin A: 12IU | Calcium: 37mg | Iron: 2mg