Ingredients
Method
Preparation
- Line a muffin tin with 8 cupcake liners and set aside.
- In a small bowl, combine powdered peanut butter and protein powder. Gradually add water, mixing until you achieve a slightly thick but smooth texture.
Chocolate Layer
- Combine the chocolate chips and coconut oil in a microwave-safe bowl, microwave for 45 seconds, stir, then microwave again for 30 seconds until fully melted and smooth.
- Add a tablespoon of melted chocolate to each cupcake liner. Tilt, rotate, and shake the liners to evenly coat the bottom and a bit of the sides.
- Place the muffin tin in the freezer for about 10 minutes to set.
Assembly
- Remove the muffin tin from the freezer. Add a tablespoon of the peanut butter mixture over the set chocolate layer, spreading evenly.
- Spoon another tablespoon of melted chocolate over each peanut butter layer, spreading to the edges to seal.
- If desired, sprinkle with sea salt.
Chilling
- Refrigerate the peanut butter cups for at least 30 minutes or until completely firm.
- Once set, remove the peanut butter cups from the liners and enjoy.
Notes
These cups store well in the fridge for up to 2 weeks or in the freezer for up to 3 months. Serve chilled for best flavor. Pair with a piece of fruit or yogurt for a post-workout snack.
