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Peanut Butter Protein Cups Recipe

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These Peanut Butter Protein Cups are a delicious and simple no-bake treat combining creamy peanut butter, vanilla protein powder, and rich chocolate. Perfect as a high-protein snack or dessert, they require minimal ingredients and preparation time, making them ideal for a quick and healthy energy boost.

Ingredients

Peanut Butter Mixture

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

Chocolate Coating

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

Instructions

  1. Prepare the Peanut Butter Mixture: In a small microwave-safe bowl, microwave the peanut butter for 20-30 seconds until it has a runny consistency. Stir in the vanilla protein powder and pure maple syrup until well combined.
  2. Form Peanut Butter Discs: Using a 1-tablespoon cookie dough scoop, portion the peanut butter mixture into 12 equal amounts. Flatten each scoop gently into a small disc about 1 ½ inches in diameter that will fit the bottom of the muffin tin. Place the discs on a plate and set aside.
  3. Melt the Chocolate: In another small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second increments, stirring between each, until the chocolate is fully melted and smooth. Be careful not to overcook or burn the chocolate.
  4. Prepare the Muffin Pan: Using a spoon, spread a scant tablespoon of melted chocolate evenly along the bottom of each cup in a 12-cup silicone muffin pan or a metal muffin pan lined with paper liners.
  5. Add Peanut Butter Discs: Place one peanut butter disc in the center of each chocolate-coated muffin cup.
  6. Top with Chocolate: Spoon an additional tablespoon of melted chocolate over each peanut butter disc, swirling gently with the back of the spoon to cover it completely.
  7. Optional Garnish and Freeze: Sprinkle flaky sea salt on top of each cup if desired. Place the pan in the freezer and chill until the chocolate is set, at least 15 minutes.
  8. Store and Serve: Remove the cups gently from the pan once hardened. 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 the recipe dairy-free.
  • Ensure peanut butter is smooth and natural for best consistency.
  • Protein powder can be plant-based or whey according to preference.
  • For easy removal, silicone muffin pans are recommended.
  • Flaky sea salt enhances the flavor but is optional.
  • These cups are best enjoyed chilled for a firm texture.

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