Raise your hand if you have to low-key restrain yourself every time you pass by those packages of Reese’s peanut butter cups while you’re waiting at the checkout counter of your local grocery store.
Uhh … just me, then?
Okay, I’ll admit… while I might be overdramatizing just a tad, this girl cannot resist a good ol’ chocolate peanut butter cup. And, quite frankly, I don’t ever have to anymore - now that I’ve found a recipe that ticks off alllll the boxes for me.
All you need are 4 common ingredients. (Which are basically pantry staples for me)
It’s super simple to whip up in large batches. (Yay for snack prep!)
It takes a total of 30 minutes to make. (No baking required! Just some freezer time)
It contains around 5g of protein per cup.
And, it’s actually, dare I say, even better than Reese’s PB cups!?
Trust me, girlfriend - you are not going to want to pass this recipe up! Try it for yourself and let me know how you like it.
Recipe + directions available below!
¾ cup peanut butter
2 scoops of vanilla protein powder (I used Garden of Life’s Certified Grass-Fed Whey)
400 g, dark chocolate
2 tsp, coconut oil (I used Garden of Life’s Raw Virgin Coconut Oil)
Line 1-2 muffin tins with liners. Since this makes 20 servings, you may want to line two. I only had one, so I had to do mine in batches. (You can also feel free to spray each with coconut oil spray, but I didn’t do this and still didn’t have a problem with popping the cups out afterwards. So, this is entirely up to preference.)
In a medium bowl, mix together your peanut butter and protein powder until it creates a malleable, fondant-like paste. If it’s too soft, you can add in more protein powder; however, I recommend just popping it in the freezer to firm up just slightly before moving on to the next step.
Melt your chocolate and coconut oil in a microwave-safe bowl. Spoon a tiny amount into each muffin liner. Be sparing here, or the chocolate-to-peanut butter ratio won’t be ideal. Pop the muffin tins in your freezer so the chocolate fully sets.
Meanwhile, remove the peanut butter mixture from the freezer and start creating small 1-inch “balls”. You should be able to make a total of 20. Set aside.
After about 10 minutes inside the freezer, you should be able to remove your muffin tin. Flatten each protein peanut butter ball overtop of the hardened chocolate base until the entire muffin liner is covered from end to end. Continue this process until all protein peanut butter balls are covering their respective chocolate bases. Then, pop your muffin tins back into the freezer for 10 minutes.
Finally, remove your muffin tins from the freezer and top with a final smidgeon of melted chocolate. (You might need to re-melt if the chocolate has been sitting out for a while.) Again, be sparing here or you might run out! About 1-2 tsp per item is all you need.
Place your muffin tins back into the freezer for a final 10-15 mins until the chocolate is hardened.
Remove cups from their liners and enjoy!
Makes 20 cups/servings
Calories per serving, 179