Description
Delicious and nutritious peanut butter cups packed with protein, perfect for a healthy snack.
Ingredients
Scale
- 2 cups dark chocolate chips (60% cacao or higher)
- 2 tablespoons coconut oil
- 1 cup natural peanut butter
- 1/2 cup vanilla protein powder
- 3 tablespoons honey or maple syrup
- 1/4 teaspoon sea salt
- 2–3 tablespoons almond milk
- Flaky sea salt (optional)
- Crushed peanuts (optional)
- Protein powder dusting (optional)
Instructions
- Line a 12-cup muffin tin with paper liners or use a mini muffin tin for 24 smaller portions.
- Melt the chocolate and coconut oil together using a double boiler or microwave in 30-second intervals, stirring between each burst until completely smooth and glossy.
- Spoon 1-2 tablespoons of melted chocolate into each liner, tilting the tin slightly to coat the sides a bit. Freeze for 10 minutes.
- Combine peanut butter, protein powder, honey, and sea salt in a medium bowl and stir vigorously until you form a thick, uniform mixture.
- Add almond milk one tablespoon at a time and stir until you reach a thick but scoopable consistency.
- Scoop a tablespoon of filling onto each chocolate base and gently press it flat, leaving a small border around the edges.
- Reheat the remaining chocolate for 20-30 seconds if it’s thickened, then spoon it over each cup to completely cover the filling.
- Tap the tin firmly on the counter 3-4 times to release air bubbles.
- Sprinkle with flaky sea salt now if you’re using it. Refrigerate for at least 120 minutes or freeze for 30 minutes.
- Pop them out of the liners and transfer to your meal prep containers.
Notes
These cups can be stored in the refrigerator for up to a week or in the freezer for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg