Protein Peanut Butter Cups (dairy-free)

Three peanut butter protein cups stacked on on another with another being placed on top.

Protein Peanut Butter Cups (dairy-free)

Skip the Reese's cups and opt for these protein peanut butter cups instead! Thick peanut butter topped with melted chocolate and totally dairy-free to make the perfect healthy indulgence.

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 0

Chilling Time 30

Total Time 40

Servings

Calories 232kcal

Author Shelby Stover

Equipment

1 Silicone Muffin Molds

Ingredients

For the peanut butter cup

½ cup Natural peanut butter
¼ cup Vanilla protein powder
½ teaspoon Vanilla extract
1 tbs Almond milk only if needed

For the coating

½ cup Mini chocolate chips dairy-free as needed
2 teaspoon Coconut oil

Instructions

Over low heat melt together the coconut oil and chocolate chips. Remove from heat before the chips are fully melted.
In the meantime, mix together the peanut butter, protein powder, vanilla, and almond milk.
Press the peanut butter mixture into mini silicone muffin molds. Make sure to press down hard so that they stick together.
When chocolate is melted, divide and pour on top of the peanut butter cup mixture. Pop in the freezer to set.

Video

Notes

Protein powder is slightly unique in its breakdown, which means that the kind you choose is going to affect the texture of the filling. Make sure to really mix your filling ingredients so that the peanut butter mixture is smooth and not grainy. Only add the almond milk if really needed (normally with a vegan protein powder).

Hot Tip: I recently made the switch to beef protein powder for health benefits, and that's what's listed here. I prefer Equip Protein for its flavors and the ability to blend amazingly.

Heat the chocolate chips over very low heat, and you want to remove them once they are just starting to melt. Otherwise, you're going to burn your chocolate chips, and then they will become too thick to use.

You can store these protein peanut butter cups in the freezer or the fridge after they have set. Though you can eat them right out of the freezer, they taste best at room temperature when they've had time to sit for a few minutes and get. This is when it will be the most creamy.

Recipe makes 6 large (muffin cup size) peanut butter cups or 12 mini, bite-sized cups. Or, you can double the base and make one giant Reese's cup sliced into 6-8. This will depend on the mold that you use. The nutrition is based on 2 mini cups per serving.

Nutrition