Description

Easy, no-bake chocolate cups with a creamy peanut butter and protein powder filling. A healthy, high-protein dessert or snack ready in minutes.

Ingredients

Scale

⅔ cup natural creamy peanut butter
⅓ cup vanilla protein powder (30 g), plant-based or whey protein powder
2 tablespoons pure maple syrup
1 (10 ounce) bag semisweet or dark chocolate chips, use vegan chocolate chips for dairy free
2 teaspoons coconut oil
Flaky sea salt, optional

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Instructions

To a small microwave-safe bowl, add the peanut butter. Microwave until the pb has a runny consistency, 20-30 seconds. Add the protein powder and maple syrup; stir well to combine.
Using a 1-tablespoon cookie dough scoop, scoop the peanut butter mixture into 12 portions. Gently flatten each portion into a small disc that will fit into the bottom of the muffin pan cups (about 1 ½ inches diameter). Transfer the peanut butter discs a plate and set aside until Step 5.
To a small microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in 30-second increments, stirring between each one, until the chocolate is melted. (TIP: watch carefully so as not to overcook and burn the chocolate.)
To the cups of a 12-cup silicone muffin pan (or a metal muffin pan with paper liners), use a spoon to place a scant one tablespoon of melted chocolate in each muffin well. With the back of the spoon, spread the chocolate out so that it evenly coats the bottoms of each cup or paper liner.
Place one peanut butter disc in the center of each muffin well.
Top the peanut butter disc in each cup with an additional 1 tablespoon of the melted chocolate. Swirl the chocolate gently with the back of the spoon to evenly cover the peanut butter.
Sprinkle tops with flaky sea salt, if desired. Place the muffin pan in the freezer until chocolate is set, at least 15 minutes.
Remove from the freezer and gently remove each peanut butter cup from the pan. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

For a nut-free version, use sunflower seed butter.
Ensure peanut butter is runny before mixing to prevent a dry filling.
A silicone muffin pan is highly recommended for easy removal.

Nutrition

Serving Size: 12 servings
Calories: 240 calories
Sugar: 12 g
Sodium: 8 mg
Fat: 16 g
Saturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 0 mg