Ask The Protein Powder Chef: Do You Have A Recipe For Chocolate Peanut Butter Cups?
QI’m a sucker for anything topped with peanut butter and coated in chocolate, but my sweet tooth is taking a toll on my diet. Do you have a protein-filled recipe that you could recommend?
Chocolate and peanut butter is the ultimate flavor combination. After all, it isn’t a fluke that Reese’s Peanut Butter Cups are a top-ranked favorite among the candy-loving population—which is, well, everybody! But, with one miniature Cup serving up 4 percent of your daily saturated fat and 3 grams of sugar, the cost of these tiny treats is pretty steep.
What if there was a way to kick up the classic flavor combo with even more taste and killer nutrition? Turns out, there is. Enter peanut butter-and-marshmallow-filled chocolate protein cups!
Making dark-chocolate cups is really easy. It’s kind of like making protein chocolates, only using silicone muffin cases instead of chocolate molds. Not only are muffin molds more readily available—no need to go to a fancy bake shop—but they’re also considerably cheaper. As an added bonus for amateur and pro chefs alike, the beauty of muffin molds is that they’re a lot easier to unmold. Both paper and silicone muffin molds work, but I recommend using the silicone ones because they last longer and make great vehicles for protein cup creations.
You can fill these treats with anything you like, as well! If you want to make them chocolate and almond, for example, all you need to do is use almond butter as your main nut butter and chocolate whey protein powder. Prefer fruit-flavored treats? Try using banana-flavored whey with pieces of freeze-dried banana, or strawberry-flavored whey with freeze-dried strawberry chunks. You can even add chopped dates to vanilla whey for more of a caramel center. The sky’s the limit, really. Just follow your taste buds and make your chocolate-covered dreams come true!
- 1/2 cup Cellucor peanut butter and marshmallow whey protein powder
- 3 tbsp coconut flour
- 2 tbsp peanut butter
- 1/2 tsp toffee flavoring or your sweetener of choice
- 1/2 cup of milk
- 1/2 bar of 85-90% dark chocolate
- Mix all the filling ingredients together until you get soft dough. Taste it to make sure it ticks all your boxes—flavor, taste, and texture. If you want to play around with the flavors at this stage, go for it! You can add some cinnamon, a bit of vanilla essence, orange zest, etc. Concoct a mixture that makes your taste buds sing.
- Melt 1/4 of your dark chocolate bar in a bain marie, or a glass bowl on top of a pot of boiling water.
- Once your chocolate has melted, pour half of it into two or four muffin cups, depending on how tall you want to make your cups! Place them in the freezer for 10 minutes, or until the chocolate sets. Add your protein filling on top.
- Finally, melt and pour the remaining chocolate onto the mixture in your molds. Stick them in the freezer for 30 minutes.
- Eat and go to heaven!
Serving Size (1 peanut butter cup) Recipe yields 4
Amount per serving
Total Fat10 g
Total Carbs11 g (5 g fiber)
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