Healthy (ish) Protein Packed Peanut Butter Cups

These healthy (ish) peanut butter cups are have a nice dose of protein and definitely taste better than a Reese’s…and are definitely healthier when you compare the ingredient list! This easy and delicious recipe only requires 4 ingredients and take 30ish minutes to make, start to finish.  I think I may keep a stash in my freezer all.the.time.

The best part is that you probably have these ingredients in your pantry!

• Peanut butter – I like to use a natural peanut butter (the kind with just peanuts and salt), but any kind of peanut butter will work great. You could also substitute any kind of nut butter.

• Vanilla protein powder – The protein powder is combined with the peanut butter to make a protein-packed core for these healthy peanut butter cups. The amount of protein powder will vary depending on the kind of peanut butter you use. You want to use enough so that the peanut butter mixture can easily be rolled into balls. You could also experiment with the flavor of the protein powder if you’re feeling it.

• Coconut oil – The coconut oil is helpful for melting the chocolate chips. A scoop of this into the bowl with chocolate chips will create the top and bottom layer of the peanut butter cup.

• Chocolate chips – I had semi-sweet laying around, but next time I plan to use dark chocolate. You can also try milk chocolate, white chocolate or dairy-free chocolate.

• (Optional): Sea Salt – This ingredient is optional, but a sprinkle of sea slat on top of the peanut butter cups will balance the sweetness in a great way.

Healthy-ish Protein Packed Peanut Butter Cups
Recipe adapted from Jordo’s World
Yields 12 standard size / 24 mini

Ingredients:

Instructions:

• Place 12 muffin liners in a muffin tin. Spray the liners with cooking spray. (I used a silicone muffin tin, and if you have reusable silicone muffin liners, I’d highly recommend as they pop out so easily!)

• In a microwave safe bowl, add 1 cup chocolate chips and 1 tbsp coconut oil. Heat in the microwave for about 2 minutes, stirring every 30 seconds. Mix well until the chocolate is melted. Add additional time, if needed.

• Scoop a spoonful (about 1 tbsp) of melted chocolate into the bottom of each muffin liner. Use a spoon to press the chocolate up onto the sides a little bit.

• Place the muffin tin in the freezer for about 10 minutes or until the chocolate is hard.

• In another bowl, prepare the peanut butter mixture. Start by adding all of the peanut butter and part of the protein powder. Mix well and continue adding protein powder until the peanut butter mixture isn’t drippy anymore. You might need to adjust the ratios based on how drippy the peanut butter is.

• Use a small scoop or your hands to make 12 balls with the peanut butter mixture. Set aside. (Note: If you choose to make a drippy mixture, you can place the balls in the freezer to make them a little more firm.)

• Once the bottom layer of chocolate is frozen, take the muffin tin out of the freezer. Add one of the peanut butter balls on top of each chocolate bottom and gently use your finger to press the ball so it is smooth on the chocolate.

• Melt remaining 1 cup of chocolate chips and 1 tbsp coconut oil like you did the first batch, then drizzle over the peanut butter balls to make the top layer of chocolate for the peanut butter cup.

• Optional: add a sprinkle of sea salt to the top of each cup.

• Place the muffin tin in the freezer for another 10 minutes until the chocolate is hard.

• Take out of the freezer and enjoy!

Store the peanut butter cups in an airtight container in the freezer. I’ve never made these last for more than a week, but you can store these healthy peanut butter cups in the freezer for up to 3 months.