dessert · american
Peanut Butter Protein Cups
Snappy dark chocolate, thick peanut center. 13g protein.
Fat, bakery-sized peanut butter cups with a thin, snappy dark chocolate shell and a thick, fudgy peanut center. The filling is where the protein hides: powdered peanut butter and whey bound with real peanut butter and maple, so it tastes like the inside of the classic, not like a protein bar. A teaspoon of coconut oil is what lets you make a shell that cracks instead of a thick chocolate slab.
6.3 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Chocolate shell
- 4 oz dark chocolate (70%), finely chopped115 g dark chocolate (70%), finely chopped
- 1 tsp coconut oil1 tsp coconut oil
Peanut filling
- ¾ cup powdered peanut butter78 g powdered peanut butter
- 2 scoops vanilla whey protein powder2 scoops vanilla whey protein powder
- 3 tbsp creamy peanut butter48 g creamy peanut butter
- 2 tbsp pure maple syrup30 ml pure maple syrup
- ⅛ tsp kosher salt⅛ tsp kosher salt
- ⅓ cup skim milk, added a tablespoon at a time78 ml skim milk, added a tablespoon at a time
To finish
- flaky sea salt, to tasteflaky sea salt, to taste
Method
- Line 8 cups of a standard muffin tin with…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Refrigerate airtight up to 1 week or freeze up to 2 months. Dark chocolate stays snappy cold but softens within 20 minutes in a warm room.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
