Homemade Protein Peanut Butter Cups Recipe
These Homemade Protein Peanut Butter Cups are a delightful snack combining rich, melted chocolate with a creamy peanut butter protein center. Perfect for a quick energy boost, they are packed with protein and have a balanced sweetness enhanced by natural ingredients like maple syrup and coconut oil.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (plus chill and freezing time)
- Total Time: 40 minutes
- Yield: 12 peanut butter cups
- Category: Snack
- Method: No-Cook
- Cuisine: American
Ingredients
Peanut Butter Filling
- ½ cup natural peanut butter
- 1-2 tablespoons maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, melted (or additional peanut butter)
- ¼ cup (+1 tablespoon) vanilla protein powder or unflavored collagen
Chocolate Coating
- 2 cups chocolate chips (semi-sweet or dark)
- 1 tablespoon coconut oil
- Sea salt for topping
Instructions
- Prepare the muffin tin: Line a 12-cavity muffin tin with silicone muffin liners or use a silicone muffin tray for easy removal and shaping.
- Make the peanut butter filling: In a large mixing bowl, combine the natural peanut butter, maple syrup, vanilla extract, melted coconut oil, and protein powder. Stir well to form a smooth mixture, then chill in the refrigerator for about 5 minutes to firm up slightly.
- Melt the chocolate: In a large microwave-safe bowl, combine chocolate chips and coconut oil. Microwave on high for 30-second intervals, stirring thoroughly between each interval. Repeat this process approximately three times until the chocolate is completely melted and smooth.
- Create the chocolate base: Spoon about 1 tablespoon of melted chocolate into each lined muffin cavity. Use the back of the spoon to gently press the chocolate up the sides of each liner, coating the edges. Place the muffin tin in the freezer for 10 minutes to allow the chocolate to harden.
- Form and add peanut butter centers: Roll the chilled peanut butter mixture into 12 bite-sized balls. Place one ball into the center of each chocolate cup. Gently press down to flatten slightly.
- Top with chocolate: Cover each peanut butter center with about 1 tablespoon of the remaining melted chocolate. Return the tray to the freezer for another 10 minutes to set the chocolate completely.
- Finish and store: Once hardened, sprinkle the tops with a pinch of sea salt. Store the peanut butter cups in the freezer to keep them firm and fresh until serving.
Notes
- You can use a mini muffin tray to create smaller, bite-sized peanut butter cups.
- Nutrition information is an estimate using 1 tablespoon of maple syrup; variations in ingredients may alter nutritional content.
- Silicone liners or trays are recommended for easy removal.
- Store the peanut butter cups in the freezer for best texture and shelf life.
