Protein Chocolate Peanut Butter Cups

A plate with three protein peanut butter cups with one stacked on top of two with a bite taken out.

These homemade protein peanut butter cups come together so easily in a few simple steps! A rich chocolate layer wrapped around a creamy peanut butter center, these no-bake peanut butter cups make for the perfect snack or dessert.

Course Dessert, Snack

Cuisine American

Prep Time 25

Total Time 25

Servings servings

Calories 252kcal

Author Carmy

Ingredients

For the Peanut Butter Layer

½ cup peanut butter runny/natural
2 tablespoons maple syrup
1 tablespoon coconut oil melted
¼ cup vanilla protein powder or unflavoured protein powder

For the Chocolate Layer

2 cups chocolate chips
1 tablespoon coconut oil
flakey sea salt for topping

Instructions

In a large mixing bowl combine peanut butter, maple syrup, coconut oil, and protein powder. Stir well to combine and place in the fridge for around 5 minutes.
In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave on high in 20-second increments, stirring in between until the chocolate is fully melted.
Place 1 tablespoon of melted chocolate into each cavity of the muffin mould (if you do not have a silicone muffin mould, you can place a cupcake liner into a metal muffin tray to make removing them easier). Use a spoon to gently spread the melted chocolate up the sides the mould to coat. Transfer to the freezer for 10 minutes to allow the chocolate to harden.
Meanwhile, roll your peanut butter mixture into 12 balls and once the chocolate has set, place each ball into the center of each mould. Gently press down to flatten the mixture and cover the top of the mixture with 1 tablespoon of remaining chocolate (gently reheat the chocolate in the microwave if it has hardened). Place in the freezer for about 10 minutes to harden, top with flakey sea salt before serving if desired.

Nutrition