The classic combo of chocolate and peanut butter has been winning hearts for decades.
I’ve been a chocolate peanut butter cups fan for my whole life. There was only a short period of years where I went into a health craze and didn’t eat any chocolate bars or treats whatsoever.
After I realized that life wasn’t worth it if I couldn’t have chocolate peanut butter treats anymore, I started making my own (and yes, eating them out of the orange package once in a while because – life’s too short).
Since I enjoy turning any thing and everything into a higher protein version of itself, I’ve created a protein peanut butter cups recipe for an added health boost.
Turns out that adding vanilla protein powder to rich, smooth, nutritious natural peanut butter creates the perfect texture for peanut butter cup filling while adding a touch of sweetness to offset the semi-sweet or dark chocolate covering. Yum!
Other healthy treats:
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- 5 Ingredient Banana Chocolate Chip Protein Waffles
- Caramelized Banana Protein French Toast with Cinnamon & Ginger
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- Dirty Chai Latte with Probiotics
- Red Velvet Beetroot Brownies
- Red Velvet Cheesecake Energy Shake
- Zesty Orange Banana Bread with Vanilla Citrus Glaze
- Spiced Nectarine Blueberry Crumble
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Ready to make this delicious, healthy peanut butter cups recipe?
This peanut butter cups recipe is so easy, you’ll make it over and over again!
All you need to do is mix natural peanut butter with a scoop of vanilla protein powder (vegan or whey), melt some semi sweet or dark chocolate with coconut oil, and you have your ingredients prepped!
For this recipe of 18 peanut butter cups, made in a mini muffin tin, use the following amounts:
- 1/2 cup natural, smooth peanut butter
- 1/4 cup (approx. 1 scoop) vanilla protein powder
- 2 cups semi sweet or dark chocolate chips (choose dairy free, gluten free if you need to)
- 2 tbsp coconut oil
The consistency should be like a thick paste that is still spreadable. Add your protein powder slowly, until you reach the desired result. It will depend on your protein powder.
Next, melt your chocolate
In 30-60 second intervals, melt your chocolate in the microwave with the coconut oil.
Alternatively, use a double boiler to melt the chocolate.
Prep your peanut butter cups
Spoon a couple of tablespoons of your melted chocolate and coconut oil mixture in to the bottom of your greased muffin cups.
This part is naturally quite messy… okay, the whole process is messy for me. Maybe you are a neater individual but I don’t stress the mess 😉.
After you’ve got your chocolate base, place the muffin tray in the freezer for five to 10 minutes or until solid.
After the chocolate has solidified, add approximately one teaspoon of the peanut butter and protein powder mixture to the cups.
Flatten with the back of your spoon and pour another 1-2 tablespoons of melted chocolate over top to cover.
Place your completed cups in the freezer once more to solidify. This will take another 5-10 minutes but then, I promise, you can eat them!
Be sure to store these in the fridge so they don’t melt!
Just try to stop at just one! I bet you can’t (or, is that just me). 😋😉😅
Better Than Reese's Healthy Peanut Butter Cups
- 1/2 cup natural peanut butter
- 1/4 cup vanilla protein powder 1 scoop
- 2 cups semi-sweet chocolate chips try Enjoy Life
- 2 tbsp coconut oil
- Fill a mini muffin tin with silicone or foil liners and grease with coconut oil.
- Mix peanut butter with protein powder a little at a time until you reach a thick consistency that is still spreadable. This will depend on your protein powder. Approximately 1/4 cup for most types.
- Melt chocolate chips and coconut oil in a microwave, 30-60 seconds at a time, stirring in between until melted.
- Fill the bottom of each muffin well with approximately 2 tbsp of the melted chocolate. Place in the freezer for 5-10 minutes until solid.
- Spoon 1 tsp of the peanut butter and protein mixture on top of each muffin well and press down with the back of the spoon, leaving space around the edges
- Add another 2 tbsp of melted chocolate on top of the peanut butter, spreading to cover if necessary. Place back in the freezer for 5-10 minutes until set.
- Store in the fridge to prevent them from melting