If you’ve read my blog at all, you know I’m all about having your cake and eating it too (often, very literally). These Protein Peanut Butter Cups are just that – a dessert that’s made a bit better for you, and in this case, adding a bunch of protein to keep you fuller longer too. These are so simple, so versatile, and delicious! Sometimes I swap the protein powder for collagen powder or something of the like – a great (delicious) way to get some added nutrients in a tasty little package. You can also omit adding any powders and just enjoy a good old fashioned peanut butter cup – no shame in a classic!
What’s in Protein Peanut Butter Cups
One of the reasons I love these? They’re a quick no bake treat that you can whip up on short notice. They’re great to make ahead and enjoy throughout the week, or make them for your next gathering to share with friends! To make these, you’ll need:
Coating:
- Chocolate of choice (sub vegan, paleo, etc. chocolate depending on your preference). I used Lily’s chocolate which is WW friendly.
- Coconut oil, which will keep the chocolate just soft enough to bite through without cracking everywhere.
- Sprinkles or flaked sea salt to top the cups.
Filling:
- Peanut butter of choice (You can use any nut butter you like! If looking to keep it WW friendly, you could sub PB2 mixed with water to create a peanut butter)
- Maple syrup or honey to sweeten the filling a bit.
- Protein powder of choice. I like Orgain’s vegan protein powder in vanilla, but any works. You could sub collagen powder, etc as well.
- Vanilla extract.
Making the cups
To make these, you’ll want to first melt your chocolate and coconut oil together. I do this in the microwave in 30 second increments, stirring frequently so the chocolate doesn’t burn. You’ll then put a bit of chocolate in the bottom of your molds and swirl it around to coat the bottoms and edges of your cups. You can use any truffle mold you like, or use silicone cupcake wrappers (I used these minis) to get a classic peanut butter cup look. Once coated, put your cups in the freezer for 5 minutes to harden.
While they harden, mix your peanut butter, syrup, vanilla, and protein powder. Fill each truffle about 3/4 of the way and press the peanut butter down to fill out the truffle. Top with additional melted chocolate and spread to cover the entire cup. Garnish with flaked sea salt or sprinkles and let harden in the freezer for 10 minutes or the fridge for an hour. Store in an airtight container in the fridge.
Protein Peanut Butter Cups
Equipment
- Mixing Bowls
- Truffle Molds
Ingredients
- 2/3 cup chocolate chips I used Lily’s to keep it WW friendly
- 1 tsp coconut oil
- 1/3 cup peanut butter
- 1 tbsp maple syrup
- 1.5 tbsp protein powder
- splash vanilla extract
- Sprinkles to top optional
Instructions
- Melt chocolate and coconut oil together in 30 second increments in the microwave.
- Put a dollop of melted chocolate in each mini muffin cup (or truffle mold, depending what you're using) and swirl it around to coat the bottom and sides fully. Put in the freezer for 5 minutes to harden.
- While the chocolate shells harden, mix together peanut butter, syrup, vanilla, and protein powder. Fill hardened shells with about 1/2 tbsp of the peanut butter mixture and press it down to fill the shells fully. Top with additional melted chocolate to cover, finish with sprinkles, and let set in the freezer for 10 minutes or the fridge for an hour.
- Store in an airtight container in the fridge for up to 5 days.
