Description
Delicious and protein-packed peanut butter cups made with creamy natural peanut butter, semi-sweet chocolate, vanilla protein powder, and a touch of maple syrup. These homemade treats are perfect for a healthy snack or dessert, combining rich chocolate with a smooth peanut butter filling for a satisfying and nutritious indulgence.
Ingredients
Scale
Chocolate Layer
- 12 oz semi-sweet chocolate chips
- 1 teaspoon solid coconut oil
- 1/4 teaspoon vanilla extract
Peanut Butter Filling
- 1/4 cup natural creamy peanut butter (ingredients: peanuts + salt only)
- 2 tablespoons pure maple syrup
- 1/3 cup vanilla protein powder
- 1/4 teaspoon salt
Instructions
- Prepare the Muffin Tin: Line a muffin tin with parchment paper muffin liners to prevent sticking and allow easy removal of the peanut butter cups later.
- Melt the Chocolate: Place the chocolate chips and solid coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. Stir in the vanilla extract once melted.
- Create Chocolate Base Layers: Spoon 1 heaping teaspoon of melted chocolate into each muffin liner. Spread the chocolate evenly to the edges forming a flat base layer in each cup. Repeat for all 12 cups.
- Chill the Chocolate: Refrigerate the muffin tin to allow the chocolate base layers to set and firm up while you prepare the filling.
- Make the Peanut Butter Filling: Warm the peanut butter in a microwave-safe bowl for 15–20 seconds to make it runny. Add vanilla protein powder, salt, and pure maple syrup and stir thoroughly until the mixture is smooth and creamy.
- Assemble Peanut Butter Discs: Divide the peanut butter mixture into 12 equal portions and shape each into a disc slightly smaller than the muffin liner.
- Add Filling to Cups: Remove the muffin tin from the refrigerator and place one peanut butter disc on top of each set chocolate base layer.
- Add Remaining Chocolate: Reheat the remaining melted chocolate if it has thickened by microwaving for 15-20 seconds. Drizzle the chocolate over each peanut butter disc and spread evenly to the edges, sealing the peanut butter filling inside.
- Chill Until Set: Refrigerate the muffin tin again for at least one hour or until the entire peanut butter cups are firm and fully set.
- Serve and Store: Serve immediately or keep leftovers in an airtight container in the refrigerator or freezer for future snacking.
Notes
- Line muffin tin with parchment liners to avoid sticking.
- Gently warm peanut butter for easier mixing.
- If chocolate thickens, reheat briefly to maintain smooth texture.
- Store finished cups refrigerated or frozen to keep firm.
- Adjust sweetness by varying maple syrup amount to taste.
