Description
These homemade protein peanut butter cups feature a rich chocolate shell wrapped around a creamy peanut butter protein filling. They’re completely no-bake, easy to prepare, freezer-friendly, and perfect when you want a healthier version of your favorite candy.
Ingredients
Scale
Chocolate Layer
- 12 ounces semi-sweet chocolate chips
- 1 teaspoon coconut oil
- ¼ teaspoon vanilla extract
Peanut Butter Protein Filling
- ¼ cup natural creamy peanut butter
- 2 tablespoons pure maple syrup
- ⅓ cup vanilla protein powder
- ¼ teaspoon salt
Instructions
- Prepare the Muffin Pan
- Place parchment paper muffin liners into all 12 cups of a standard muffin pan.
- Make sure each liner sits flat against the sides to help create evenly shaped peanut butter cups.
- Set the prepared pan aside.
- Melt the Chocolate Mixture
- Add the chocolate chips and coconut oil to a microwave-safe bowl.
- Heat the mixture in 30-second intervals.
- After each interval, stir thoroughly before returning it to the microwave.
- Continue this process until the chocolate becomes completely melted, smooth, and glossy.
- Once melted, stir in the vanilla extract until fully incorporated.
- Create the Chocolate Base
- Spoon a generous teaspoon of melted chocolate into the bottom of each muffin liner.
- Using the back of a spoon, gently spread the chocolate toward the edges.
- Cover the entire base with an even layer.
- Repeat with all muffin liners.
- For a smoother finish, lightly tap the muffin pan against the countertop several times. This helps the chocolate settle evenly.
- Transfer the pan to the refrigerator while preparing the filling.
- Prepare the Peanut Butter Filling
- Add the peanut butter to a microwave-safe bowl.
- Heat for approximately 15 to 20 seconds or until it becomes soft and easy to stir.
- Add the vanilla protein powder, maple syrup, and salt.
- Mix thoroughly until a thick, smooth filling forms.
- Continue stirring until no dry pockets remain.
- Form the Filling Discs
- Divide the peanut butter mixture into 12 equal portions.
- Shape each portion into a flat round disc.
- Keep each disc slightly smaller than the width of the muffin liners so the chocolate can fully surround the filling later.
- Arrange the discs on a plate or sheet of parchment paper.
- Assemble the Peanut Butter Cups
- Remove the muffin pan from the refrigerator.
- Place one peanut butter disc into the center of each chocolate-lined cup.
- Press lightly so the filling settles evenly.
- Make sure none of the filling touches the edges of the liner.
- Add the Top Chocolate Layer
- Check the remaining melted chocolate.
- If it has thickened or started to harden, microwave it briefly for 15 to 20 seconds and stir until smooth again.
- Spoon the chocolate over each peanut butter center.
- Spread the chocolate carefully so it reaches all edges and completely seals the filling inside.
- Use the back of a spoon to smooth the tops.
- Chill Until Firm
- Return the muffin pan to the refrigerator.
- Allow the peanut butter cups to chill for approximately one hour or until fully firm.
- The chocolate should feel set and no longer soft when touched.
- Serve and Store
- Once set, remove the peanut butter cups from the muffin liners.
- Serve immediately or transfer them to an airtight storage container.
Notes
Storage Instructions
- Store the peanut butter cups in the refrigerator for up to one week.
- For longer storage, place them in the freezer where they will keep well for up to two months.
- Many people prefer enjoying them directly from the freezer because the texture becomes even firmer and more candy-like.
Vegan Option
- To make a vegan version, use a plant-based vanilla protein powder and choose dairy-free chocolate chips. The preparation method remains exactly the same.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
Nutrition
- Calories: 220 kcal
- Sugar: 13 g
- Sodium: 79 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.02 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 7 mg