What if your dessert could do more than just increase your calorie and sugar intake for the day? With these peanut butter protein cups, it can! Based off the traditional Reese’s peanut butter cup, these peanut butter protein cups contain less fat, less artificial and processed ingredients and even provide a few more grams of protein than the original.
The secret to this protein-packed dessert is the peanut butter center. We’ve swapped out some of the peanut butter for powdered peanut butter, which decreases the overall fat content without sacrificing any of the flavor. There is also the inclusion of vanilla protein powder, which provides an additional protein boost. With just five ingredients needed and only 10 minutes to prepare, you’ll never go back to traditional peanut butter cups again.
Peanut Butter Protein Cups
Makes 8 large or 12 small
- 1 cup semi-sweet chocolate chips
- 2 tablespoons vanilla whey protein powder of choice
- 3 tablespoons all natural peanut butter
- ¼ cup PB2 powdered peanut butter
- ¼ cup almond milk or milk of choice
- Line a muffin tin with liners. Set aside.
- In a bowl, mix together the protein, powdered peanut butter and almond milk. Stir in peanut butter until smooth.
- Add chocolate chips to a microwave safe bowl. Microwave in 30 second increments until melted. Stir smooth.
- Add ½ teaspoon of melted chocolate to the bottom of 8 lined muffin tins. Place in the freezer for 10 minutes.
- Once bottom layer has hardened, top with peanut butter mixture. Divide mixture evenly amongst the cups. Using a wet spoon, spread the mixture so that it is even.
- Top peanut butter mixture with remaining melted chocolate. Return to the freezer and freeze for 30 minutes or until hardened.
- Once completely frozen, peanut butter cups can be stored in the fridge.
Use dairy-free chocolate chips if vegan.