Protein Peanut Butter Cups
Struggling to stay away from delicious snacks? Don’t worry we have the perfect solution for you.
This dessert can finally makes any diet easier to enjoy and allows you to satisfy your cravings for sweets. It’s full of protein and healthy fats and most importantly there is no added sugar.
Healthy peanut butter and delicious toffee popcorn protein powder collide to make this healthier peanut cup recipe that's diet-friendly, too — only 100 calories per piece. This homemade protein peanut butter cups recipe sneaks in some serious nutrition with added protein, but it still delivers on taste.
Let’s get started!
Protein peanut butter cup – Outside
- Half a cup of peanut butter (we used crunchy peanut butter)
- 50g of dark chocolate (extra)
- 1 teaspoon of stevia powder (optional, but it taste better)
- 1 teaspoon of cocoa powder
- 1 teaspoon of coconut oil
- 1 scoop of VENUSPRO Thermo Slim Shake – Toffee popcorn flavour
- Pinch of cinnamon
Protein peanut butter cup – Inside
- ½ cup of smooth or crunchy peanut butter
- 1 scoop of VENUSPRO Thermo Slim Shake – Toffee popcorn flavour
- 1 teaspoon of stevia powder
- 2 drops of vanilla extract (extra)
- 1 tablespoon of almond milk
Step 01:
Line two muffin pans with 12 small baking [muffin] cups. In a medium, microwave-safe bowl, combine all of the outside ingredients. Microwave for one minute. Then stir until chocolate chips are fully melted and the mixture is smooth. If you are not using dark chocolate, then 30sec in the microwave should be enough.
Step 02:
Spoon about ½ tbsp. of the melted peanut mixture into each baking cup or just enough to cover the bottom with a thin layer. Place the pan in the freezer for 10 to 15 minutes or until the bottom layer is hardens.
Step 03:
In a separate mixing bowl, add the all of the inside ingredients and mix well until it becomes a smooth paste (you may need to microwave it for 30 seconds to soften for stirring). Add the stevia powder and vanilla drops. Stir until fully combined. Add the toffee popcorn protein powder and 1 tbsp. of almond milk to the peanut butter mixture. Stir until a smooth consistency, whipped consistency is achieved.
Step 04:
Remove the muffin pan from the freezer. Add a 2-tsp size dollop of the protein peanut butter mixture in each muffin cup. Spread along the bottom, leaving some room along the edges. Pour another ½ tbsp. of melted peanut mixture (outside) in each cup, fully covering the peanut butter mixture. Freeze for about 15 more minutes, or until peanut butter cups are fully hardens. Makes 12 small peanut butter cups. Store in the freezer until ready to eat.
Warning: You may start licking your fingers!!! Because they are so yummy.
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Macronutrients Per Serving (total of 12 servings)
1 peanut butter cup: 100 calories, 8g fat, 2g carbs, 5g protein
