Protein-Rich Peanut Butter Cups
These Protein-Rich Peanut Butter Cups feature a creamy peanut filling with a chocolate coating. Perfect for a quick snack, it’s a simple recipe that blends rich, nutty flavors into a nutritious treat with minimal effort.
Why You’ll Love This Recipe
These cups are a nutritious, healthy snack idea that transforms a creamy peanut filling with a chocolate coating into a delightful treat, perfect for a quick moment. Easy to make, they’re high in protein and low in added sugars. Versatile—enjoy with fruit or solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Melt Chocolate Gently: Prevents burning and maintains smoothness.
- Mix Thoroughly: Ensures even protein distribution.
- Chill Well: Enhances firmness and flavor.
- Avoid Overmixing: Prevents a gritty texture.
- Use Liners: Eases removal from molds.
- Check Doneness: Should be set but creamy.
- Store Properly: Keeps freshness intact.
- Adjust Sweetness: Taste and tweak honey to preference.
- Add Texture: Sprinkle with sea salt if desired.
- Keep Cool: Maintains shape and taste.
Protein-Rich Peanut Butter Cups
Creamy protein-rich peanut butter cups, healthy snack treat.
Ingredients
- ¼ cup vanilla protein powder
- ¼ tsp cinnamon
- ½ cup natural peanut butter
- 1 cup dark chocolate chips
- 1 tbsp almond milk
- 1 tbsp coconut oil
- 1 tbsp honey
- 1 tsp chia seeds
- pinch salt
- pinch sea salt
Instructions
- Prepare the Molds: Line a mini muffin tin with paper liners.
- Melt the Chocolate: In a microwave-safe bowl, melt dark chocolate chips and coconut oil in 20-second intervals, stirring until smooth.
- Coat the Bottom: Spoon a thin layer of melted chocolate into each liner, covering the bottom.
- Chill the Base: Place the tin in the refrigerator for 15 minutes to set the chocolate.
- Mix the Filling: In a bowl, combine peanut butter, protein powder, honey, cinnamon, a pinch of salt, and almond milk until smooth.
- Add Texture: Stir in chia seeds for added crunch.
- Fill the Cups: Spoon the peanut butter mixture over the set chocolate layer, leaving room at the top.
- Top with Chocolate: Cover with the remaining melted chocolate, spreading evenly.
- Add Garnish: Sprinkle a pinch of sea salt on top if desired.
- Serve and Enjoy: Chill for 1 hour until firm, then remove from molds and serve chilled, savoring these creamy, protein-packed treats!
Notes
- Melt chocolate gently for smoothness; mix thoroughly for texture.
- Chill well to set properly; avoid overmixing to prevent grit.
- Store leftovers promptly to maintain freshness; serve chilled for best taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 126Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 51mgCarbohydrates 10gFiber 2gSugar 7gProtein 4g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Dark Chocolate Chips (1 cup): Sugar-free, for coating.
- Peanut Butter (½ cup): Natural, for creaminess.
- Vanilla Protein Powder (¼ cup): Unflavored or vanilla, for protein.
- Honey (1 tbsp): For natural sweetness.
- Coconut Oil (1 tbsp): For smoothness.
- Cinnamon (¼ tsp): Ground, for warmth.
- Salt (pinch): Enhances flavor; adjust to taste.
- Almond Milk (1 tbsp): For binding.
- Chia Seeds (1 tsp): For added fiber.
- Sea Salt (pinch): Optional, for topping.
Variations and Substitutions
- Chocolate Swap: Use milk chocolate or cacao nibs.
- Peanut Butter Swap: Use almond butter or sunflower seed butter.
- Protein Swap: Use pea protein or omit.
- Sweetener Swap: Replace honey with maple syrup.
- Oil Swap: Use cocoa butter or omit.
- Spice Swap: Add nutmeg or omit.
- Milk Swap: Use oat milk or water.
- Seed Swap: Use flaxseeds or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 1 week; serve chilled.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Not recommended; serve cold.
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