High-Protein Peanut Butter Cups Recipe
These High-Protein Peanut Butter Cups are a delicious and nutritious twist on the classic treat. Made with semisweet chocolate, creamy salted peanut butter, vanilla protein powder, and powdered peanut butter, these cups provide an extra protein boost while satisfying your sweet tooth. Perfect for a post-workout snack or a healthier dessert option, these cups are easy to make and can be enjoyed chilled.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 20 minutes
- Yield: 10 peanut butter cups 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chocolate Base:
- 2 cups (340 g) semisweet chocolate chips, divided
- 1 teaspoon refined coconut oil, divided
Peanut Butter Filling:
- 2/3 cup creamy salted peanut butter (such as Skippy All-Natural)
- 1/3 cup (32 g) vanilla protein powder
- 2 tablespoons powdered peanut butter (such as PB2)
- Flaky sea salt (optional)
Instructions
- Prepare the Muffin Tin: Line 10 cups of a standard 12-cup muffin tin with paper liners to prevent sticking and make it easy to remove the peanut butter cups once set.
- Melt the First Portion of Chocolate: In a small microwave-safe bowl, combine 1 1/3 cups (227 g) of the semisweet chocolate chips with 1/2 teaspoon of refined coconut oil. Microwave in 30-second increments, stirring between each until smooth and fully melted, about 2 minutes total.
- Form the Chocolate Base: Spoon 1 tablespoon of the melted chocolate into each prepared liner. Use an offset spatula or the back of a spoon to spread the chocolate evenly across the bottom and about 3/4 inch up the sides of each cup. This forms the chocolate shell.
- Chill the Chocolate Base: Refrigerate the muffin tin for about 1 hour, or until the chocolate has hardened and set firmly.
- Make the Peanut Butter Filling: In a small bowl, thoroughly mix the creamy salted peanut butter, vanilla protein powder, and powdered peanut butter until the mixture is smooth and well combined.
- Melt the Remaining Chocolate: In another small microwave-safe bowl, melt the remaining 2/3 cup (113 g) of chocolate chips with 1/2 teaspoon of refined coconut oil in 30-second increments, stirring until smooth and melted, approximately 1 1/2 minutes total.
- Assemble the Cups: Spoon a scant 2 tablespoons (about 22 g) of the peanut butter filling into each chocolate shell. Using an offset spatula or clean fingertips, smooth the filling to a flat layer. Then dollop 2 teaspoons of the melted chocolate over each peanut butter layer and spread to completely cover the filling. Optionally, sprinkle with flaky sea salt for a gourmet touch.
- Final Chill: Refrigerate the peanut butter cups until fully set, at least 1 hour.
- Make Ahead and Storage: These peanut butter cups can be prepared up to 1 week in advance. Store them in an airtight container in the refrigerator or freeze them for up to 1 month, ensuring a convenient, protein-packed treat whenever you desire.
Notes
- Use refined coconut oil as it has a neutral flavor and helps achieve a smooth chocolate consistency.
- Flaky sea salt is optional but enhances the chocolate-peanut butter flavor contrast.
- If you prefer a different protein powder flavor, vanilla is recommended to best complement the peanut butter and chocolate.
- For easier removal, allow cups to come to room temperature for a few minutes before peeling the liners off.
- Powdered peanut butter reduces fat content while maintaining a rich peanut flavor.
Keywords: High-protein peanut butter cups, protein snacks, healthy dessert, peanut butter chocolate cups
