Low Sugar High Protein Peanut Butter Cups
Low Sugar High Protein Peanut Butter Cups
Ingredients
For the Peanut Butter Cups
- 1/2 cup peanut butter
- 1/4 cup vanilla protein powder
- 2 tablespoons maple syrup, or coconut oil for lower sugar
- 1/4 cup dark chocolate chips
For the Chocolate Topping
- 1/2 cup dark chocolate chips, or melts
- 1 teaspoon coconut oil
Optional Garnish
- as needed flaky salt
Instructions
- 1
In a medium-sized bowl, combine the peanut butter, vanilla protein powder, and maple syrup (or coconut oil if using). Mix thoroughly with a spatula or spoon until the mixture is smooth and well combined.
⏱️ 3 min
- 2
Gently fold in the 1/4 cup of dark chocolate chips into the peanut butter mixture until they are evenly distributed.
⏱️ 2 min
- 3
Line a muffin pan with 6 paper or silicone muffin liners. Divide the peanut butter mixture evenly among the 6 liners, pressing down gently with the back of a spoon to form a compact base for each cup.
⏱️ 5 min
- 4
In a separate microwave-safe bowl, combine the 1/2 cup dark chocolate chips (or melts) and 1 teaspoon of coconut oil. Microwave on high, stirring every 15 seconds, until the chocolate is completely melted and smooth. Be careful not to overheat.
⏱️ 3 min
- 5
Carefully pour the melted chocolate topping over each peanut butter cup, ensuring the tops are fully covered. If desired, sprinkle a pinch of flaky salt over the melted chocolate on each cup for an optional garnish.
⏱️ 2 min
- 6
Place the muffin pan in the freezer and chill for at least 30 minutes, or until the chocolate topping is completely set and firm. Once set, transfer the peanut butter cups to an airtight container and store them in the refrigerator.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Low Sugar High Protein Peanut Butter Cups
For the Peanut Butter Cups
- 1/2 cup peanut butter
- 1/4 cup vanilla protein powder
- 2 tablespoons maple syrup, or coconut oil for lower sugar
- 1/4 cup dark chocolate chips
For the Chocolate Topping
- 1/2 cup dark chocolate chips, or melts
- 1 teaspoon coconut oil
Optional Garnish
- as needed flaky salt
Instructions
- 1
In a medium-sized bowl, combine the peanut butter, vanilla protein powder, and maple syrup (or coconut oil if using). Mix thoroughly with a spatula or spoon until the mixture is smooth and well combined.
⏱️ 3 min - 2
Gently fold in the 1/4 cup of dark chocolate chips into the peanut butter mixture until they are evenly distributed.
⏱️ 2 min - 3
Line a muffin pan with 6 paper or silicone muffin liners. Divide the peanut butter mixture evenly among the 6 liners, pressing down gently with the back of a spoon to form a compact base for each cup.
⏱️ 5 min - 4
In a separate microwave-safe bowl, combine the 1/2 cup dark chocolate chips (or melts) and 1 teaspoon of coconut oil. Microwave on high, stirring every 15 seconds, until the chocolate is completely melted and smooth. Be careful not to overheat.
⏱️ 3 min - 5
Carefully pour the melted chocolate topping over each peanut butter cup, ensuring the tops are fully covered. If desired, sprinkle a pinch of flaky salt over the melted chocolate on each cup for an optional garnish.
⏱️ 2 min - 6
Place the muffin pan in the freezer and chill for at least 30 minutes, or until the chocolate topping is completely set and firm. Once set, transfer the peanut butter cups to an airtight container and store them in the refrigerator.
⏱️ 30 min