Rich chocolate and creamy peanut butter come together in these High-Protein Peanut Butter Cups. This easy no-bake recipe adds protein powder to the filling, creating a satisfying make-ahead snack that can be stored in the refrigerator or freezer.
Why You’ll Love These Peanut Butter Cups
- No baking required
- Approximately 8–11 grams of protein per cup
- Classic chocolate and peanut butter flavor
- Easy to portion into 12 individual servings
- Refrigerator- and freezer-friendly
Ingredients
Makes 12 peanut butter cups
- 2 cups dark or semi-sweet chocolate chips
- 1 tablespoon coconut oil
- 1/2 cup natural creamy peanut butter
- 1/2 cup vanilla or unflavored protein powder
- 2 tablespoons powdered peanut butter, optional
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1–3 tablespoons milk, as needed for the filling
- Optional topping: flaky sea salt or finely chopped peanuts
Step-by-Step Instructions
1. Prepare the Pan
Line a standard 12-cup muffin pan with paper or silicone liners. Silicone liners make the chilled cups especially easy to remove.
2. Melt the Chocolate
Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20-second intervals, stirring after each interval, until smooth. Avoid overheating the chocolate.
3. Make the Bottom Chocolate Layer
Spoon approximately 2 teaspoons of melted chocolate into each liner. Tilt or gently tap the pan so the chocolate covers the bottom. Freeze for 10 minutes, or until firm.
4. Prepare the Protein Filling
Mix the peanut butter, protein powder, powdered peanut butter, maple syrup, vanilla and salt in a bowl. Add milk one tablespoon at a time until the mixture becomes thick, smooth and easy to shape. Protein powders absorb liquid differently, so add the milk gradually.
5. Add the Peanut Butter Centers
Divide the filling into 12 portions. Flatten each portion into a small disc that is slightly narrower than the muffin liner, then place one disc over each hardened chocolate base.
6. Cover with Chocolate
Spoon the remaining melted chocolate over each center until the peanut butter filling is completely covered. Smooth the tops and add flaky sea salt or chopped peanuts, if desired.
7. Chill Until Firm
Refrigerate the cups for at least 45 minutes, or freeze them for approximately 20 minutes, until the chocolate is completely firm. Remove the liners just before serving.
Estimated Nutrition
Per cup, based on 12 cups: approximately 230–280 calories, 8–11 grams of protein, 20–26 grams of carbohydrates and 15–20 grams of fat.
Nutrition values are estimates and will vary based on the chocolate, peanut butter, protein powder, sweetener, milk and portion sizes used.
Meal-Prep and Storage Tips
- Refrigerator: Store the cups in an airtight container for up to 7 days.
- Freezer: Freeze in a sealed container for up to 2 months. Allow a frozen cup to soften for several minutes before eating.
- Layering: Separate stacked cups with parchment paper to prevent them from sticking together.
- Portioning: Keep the cups individually wrapped or divided into small containers for convenient snacks.
- Texture: Store them chilled because the chocolate and natural peanut butter can soften at room temperature.
Easy Swaps and Variations
- Use milk chocolate for a sweeter cup or extra-dark chocolate for a richer flavor.
- Swap peanut butter for almond, cashew or sunflower-seed butter.
- Add a small amount of cinnamon to the filling.
- Mix finely chopped peanuts into the center for extra crunch.
- Make mini cups in a mini-muffin pan and adjust the chilling time as needed.
Allergy and Food-Safety Note
This recipe contains peanuts and may contain milk or soy depending on the chocolate and protein powder used. Check every ingredient label when preparing the cups for someone with a food allergy. Keep the finished cups chilled and do not leave them in a hot environment.
Fitness on the go or wherever life takes you. Fitness never takes a vacation!
