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© 2017 by Emily Bierbrauer  |  Photography by Emily Bierbrauer unless otherwise noted. Credit to Alameda Photography & Film.

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Protein Peanut Butter Cups

March 21, 2018

How do you feel after eating a Reese's Peanut Butter Cup? Remorseful? Tummy ache? Headache from the sugar rush? Well those days are over because with my peanut butter addiction I have created the PERFECT fix. Protein in candy! Can it really be true? Yes, my friends, it can and it is amazing! One of these bad boys satisfies that nagging sweet tooth and keeps you full all afternoon. 

 

This recipe is sure to please not just your health-conscious friends but all PB and chocoholics alike. Still don't believe me? Take a look at the macros! Whip up this recipe and we'll talk after.

Try out this recipe and let me know in the comments below! You can also tag me on social media using the hashtag #empopfitness and we can connect there as well!

 

Ingredients:

Chocolate layer:

3/4 cup dark chocolate chips

1/4 cup coconut oil

1/2 teaspoon honey

1/8 cup cocoa powder

 

Peanut butter filling:

1/3 cup natural peanut butter

1 teaspoon honey

2 tablespoon unsweetened almond milk + more as needed

1/8 cup peanut butter powder

1 scoop Metabolic Nutrition Peanut Butter Cookie (or other peanut butter protein powder)

 

Recipe:

1. Start by lining a cupcake pan with 24 cupcake liners. Heat chocolate chips and coconut oil in microwave for 20 second increments until fully melted. This may take a few minutes depending on your microwave. Stir in the honey and cocoa. Take a small spoon and put one spoonful in each liner. Take the cupcake pan and tap it gently on counter to spread the chocolate fully throughout the liner. Freeze for 10 minutes.

2. While the chocolate layer is freezing, melt peanut butter in microwave for 20 seconds. Add in the rest of the ingredients and stir until thick yet smooth consistency. Take out the cupcake pan and put equal parts of peanut butter mixture in each liner. Press in with fingers or the bottom of a small glass. freeze again for 10 minutes.

3. Remove cupcake pan from freezer and drizzle last bit of chocolate over each cup. Use a spoon to smooth fully. Freeze again. Once firm, put peanut butter cups in an airtight container and continue to freeze until gone. Enjoy!

 

Serves:

24

 

Macro details per serving: 

Fat: 6.6 |  Carbohydrate: 6.3 |  Protein: 2.4

 

Note: I recommend using reusable silicone cupcake liners. Makes for easy removal of your delicious PB cups and less paper waste! 

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