Protein Peanut Butter Cups

Updated: Jul 17

Is there any combo more classic than chocolate and peanut butter? I think not. I have been and peanut butter cup lover since I was a kid and nothing has changed as I’ve gotten older. Well, except I can no longer eat dairy so finding peanut butter cups that are dairy-free is nearly impossible.

So I made my own! I figured why not add a little protein powder to boost the plant power and optimize my mid-day snack. You can exclude the powder for normal pb cups too. These cups are an adaption of a freezer fudge I’ve been making for years but I’m pretty happy with how they turned out. The require only 4 ingredients and take about 25 minutes to make. Full of antioxidants, healthy fats, and carbs, you butter believe these guys are going to be a staple in my diet.

Ingredients:

Time: 25 minutes

Yield: 12 cups

  1. 1 cup of dark chocolate chips (I used Nestle’s new 3 ingredient chips free of all 8 allergens! Enjoylife is another one of my favorite vegan brands)

  2. 3-5 Tablespoons of protein powder (I used Trader Joe’s vanilla soy)

  3. 1/4 cup peanut butter (or any nut or sun butter, creamy or crunchy)

  4. 1 Tablespoon of coconut oil

Directions

  1. Line a mini-muffin tin with 12 liners and spray inside of liner with coconut oil cooking spray or brush lightly with coconut oil

  2. Heat your nut butter in a microwave safe bowl for 30-50 seconds

  3. Mix in protein powder one tablespoon at a time, making sure it is fully incorporated, until peanut butter becomes doughy and won’t absorb more

  4. Roll 12 1-teaspoon-sized balls of the protein peanut butter mixture and set aside

  5. Melt dark chocolate and coconut oil in a microwave safe bowl until smooth

  6. Add approximately 1 teaspoon of the melted chocolate into each liner and place in the freezer for 10 minutes (or until hardened)

  7. Place 1 peanut butter ball into each liner and flatten slightly

  8. Pour 2 teaspoons of melted chocolate into each liner, covering the peanut butter, and place into the freezer for 10 minutes (or until hardened)

  9. Storage in a Tupperware or Ziploc bag in the freezer and enjoy!

Let me know how they turn out for you and any cool variations you make!


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© 2020 Julianne Mahoney