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These Protein Peanut Butter Cups taste like Reese’s, so you’d never guess they have extra protein hidden in each bite! (Don’t worry; they don’t taste like protein powder at all.)
These copycat Reese’s cups are a sweet treat perfect for meal prep. They have a satisfying flavor and texture, and will leave you feeling satisfied because they have 9 grams of protein per cup.
This recipe is naturally gluten-free, and can be dairy-free when you use allergy friendly chocolate chips. Once you taste these protein PB cups, you’ll always want to have a stash in your fridge!
Protein PB Cup Ingredients
Inspired by the chocolate peanut butter bars we’ve been making for years, this no-bake dessert has a peanut butter center thickened with protein powder (in this case, collagen) instead of almond flour or coconut flour.
You can use any other nut butter you prefer, such as almond butter or cashew butter. Or, use sunflower seed butter for a nut-free treat.
My kids (who are old enough to know better) think these taste better than the store-bought version, so they’re a total win. Use semi sweet or dark chocolate chips, depending on how sweet you want them to be.
Protein Powder Note
You might be able to use whey protein or plant-based protein in these, but if you’re going to experiment, always start with just one tablespoon to see how the texture and taste are affected.
Regular protein powders are chalky and can affect the taste and texture. Collagen, on the other hand, blends right in!
How to Make Protein Peanut Butter Cups
Line a muffin tin with 9 paper or silicone muffin liners. Combine the dark chocolate chips and coconut oil in a heat-safe bowl that fits snugly over a small saucepan. Add an inch of water to the saucepan and bring it to a boil on the stove top.
Once the water is boiling, place the heat-safe bowl filled with chocolate chips over the top of the pan. Stir until the steam gently melts the chocolate; the coconut oil will dissolve and thin out the texture, making it pour-able.
Another way to melt chocolate
Alternatively, you can use the microwave to melt the chocolate in 30 second intervals. The chocolate won’t melt quite as evenly with this method, and it won’t stay melted as long as it does when you keep the bowl over the pan of hot water. So, the double boiler method mentioned above is the preferred method.
Add 2 teaspoons of melted chocolate to each muffin liner. Then, tilt the pan to swirl the chocolate around the lower edges of each cup. Place the pan in the freezer for 10 minutes to let the chocolate set.
Meanwhile, add the all-natural peanut butter, collagen, maple syrup, and salt to a medium bowl. Stir well, until the mixture looks like a moist cookie dough. (You should be able to roll it into a ball, almost like play-doh.)
Remove the pan from the freezer and add a tablespoon of the peanut butter mixture to the center of each cup. Flatten the peanut butter layer slightly, leaving some room around the edge of each muffin cup so the chocolate can coat the edges.
Once you’ve used all of the peanut butter mixture, add 2 more teaspoons of melted chocolate to the top of each cup. It should totally coat the top and edges of each muffin cup.
Sprinkle flaky sea salt on top, if you like.
Return the muffin pan to the freezer until the chocolate is firm. Then these are ready to enjoy! Because coconut oil has been added to the chocolate, these treats could melt at room temperature.
Store them in an airtight container in the refrigerator for up to a month and enjoy them chilled for the best texture. (They will not last a month before you eat them all… we’re lucky if they last 3 days!)
Lower-Calorie Option
You can use less chocolate, and therefore lower the calories, by only adding chocolate only to the top of each peanut butter cup. (Skipping the bottom and sides.)
Looking for more high protein desserts? Try Protein Brownies, Easy Protein Balls, or Cottage Cheese Ice Cream.
Ingredients
- ½ cup peanut butter
- ¼ cup collagen peptides
- 2 tablespoons maple syrup
- ⅛ teaspoon fine sea salt
- ¾ cup dark chocolate chips
- 1 teaspoon coconut oil
- flaky sea salt (optional)
Instructions
- Line a standard muffin pan with 9 parchment paper liners. To melt the chocolate, add an inch of water to a small saucepan and bring it to a boil on the stove top. In a heat-safe bowl that will fit snugly over the top of the saucepan, add the chocolate chips and coconut oil. The steam from underneath the bowl will gently melt the chocolate; stir occasionally until smooth. The coconut oil will thin the consistency so it's easier to pour.
- Add 2 teaspoons of melted chocolate to each muffin liner. Then gently tilt the pan on all sides, so the chocolate starts to coat the lower edges of each muffin cup. (This will help create nice edges, but is optional.) Place the pan on a flat shelf in your freezer while you work on the next step.
- In a medium bowl, combine the peanut butter, collagen, maple syrup, and salt. Stir well, until the dough looks uniform. Then, remove the pan from the freezer and scoop about a tablespoon of peanut butter into the center of each muffin cup.
- Gently flatten the top of each peanut butter mound with your fingers, so it will be easier to cover in chocolate. It's ideal if the peanut butter doesn't go all the way to the edges of the muffin cups, so chocolate can fill-in the sides. Pour 2 teaspoons of the melted chocolate mixture on top, spreading it around evenly with the back of a spoon. Sprinkle flaky sea salt on top, if you like.
- Place the pan in the freezer to firm up. Once they are firm (about 10 minutes or so), they are ready to enjoy. Transfer to an airtight container to preserve their flavor and store them in the fridge for up to 1 month. Serve chilled for the best texture; these can melt in your hands if they warm up too much.
Notes
Dairy-Free Note: This recipe is dairy-free when you use allergy-friendly chocolate chips, such as Enjoy Life brand.
Nutrition
If you try these peanut butter protein cups, please leave a comment and star rating below letting me know how you like them.
