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Peanut Butter Protein Cups Recipe

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These Peanut Butter Protein Cups are a delicious and healthy treat combining creamy peanut butter, protein powder, and rich chocolate. Perfect for a post-workout snack or a guilt-free dessert, they are easy to make with simple ingredients and require no baking. The cups are coated with smooth melted chocolate and a sprinkle of flaky sea salt for an irresistible flavor balance.

Ingredients

Peanut Butter Mixture

  • ⅔ cup natural creamy peanut butter
  • ⅓ cup (30 g) vanilla protein powder, plant-based or whey
  • 2 tablespoons pure maple syrup

Chocolate Coating

  • 1 (10 ounce) bag semisweet or dark chocolate chips (use vegan chips for dairy free)
  • 2 teaspoons coconut oil
  • Flaky sea salt, optional

Instructions

  1. Prepare Peanut Butter Mixture: In a small microwave-safe bowl, microwave the peanut butter for 20-30 seconds until it reaches a runny consistency. Stir in the protein powder and pure maple syrup until fully combined into a smooth mixture.
  2. Form Peanut Butter Discs: Using a 1-tablespoon cookie dough scoop, scoop the peanut butter mixture into 12 even portions. Gently flatten each portion into a disc about 1½ inches in diameter, fitting the bottom of the muffin pan cups. Transfer discs onto a plate and set aside.
  3. Melt Chocolate: Place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second increments, stirring between each, until the chocolate is completely melted and smooth. Be careful not to overheat or burn the chocolate.
  4. Coat Muffin Pan Bottoms: Spoon a scant tablespoon of the melted chocolate into each cup of a 12-cup silicone muffin pan or paper-lined metal muffin pan. Spread the chocolate evenly over the bottom with the back of the spoon.
  5. Add Peanut Butter Discs: Place one peanut butter disc into the center of each chocolate-coated muffin cup.
  6. Top with Chocolate: Add another tablespoon of melted chocolate over each peanut butter disc. Use the back of the spoon to swirl and gently cover the peanut butter evenly with chocolate.
  7. Add Sea Salt and Freeze: Sprinkle flaky sea salt on top of each cup if desired. Place the muffin pan in the freezer and chill for at least 15 minutes until the chocolate is fully set.
  8. Store and Serve: Once set, gently remove each peanut butter cup from the pan. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

  • Use vegan chocolate chips to make this recipe dairy-free.
  • Adjust protein powder type based on dietary preference or allergy.
  • Make sure to melt the chocolate carefully to avoid burning.
  • Peanut butter discs must be flattened to fit nicely in the muffin cups.
  • Store leftovers in the fridge or freezer to maintain texture and freshness.

Find it online: https://marthatasty.com/peanut-butter-protein-cups-recipe/