Protein Peanut Butter Cups
Ingredients
- ½ cup crunchy peanut butter
- 2 Tbsp maple syrup
- 2 Tbsp melted coconut oil, divided
- 1 tsp vanilla extract
- ¼ cup vanilla protein powder
- 2 cups semisweet chocolate chips
- Sea salt, optional
Instructions
- Line a 12-cup muffin tin with cupcake liners. Combine peanut butter, maple syrup, 1 Tbsp coconut oil, vanilla, and protein powder in a large bowl, whisking until smooth; chill 15 minutes.
- Heat chocolate chips and 1 Tbsp coconut oil in a medium bowl in the microwave in 30-second intervals, stirring between each interval, until smooth.
- Spoon 1 Tbsp chocolate mixture into each muffin cup. Use a small spoon to spread into an even layer. Freeze 10 minutes or until solid.
- Roll peanut butter mixture into 12 separate balls, and flatten into discs. Place 1 peanut butter disc in each muffin cup.
- Spoon 1 Tbsp chocolate mixture into each muffin cup to cover peanut butter disc; sprinkle with salt, if desired. Freeze at least 20 minutes or until frozen solid.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Nutritional Information
| Main | Total | |
| Servings | 9 | |
| Calories |
316
|
316
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 8 | 8 |
| Carb (g) | 30 | 30 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 89 | 89 |
| T. Sugs (g) | 25 | 25 |
| A. Sugs (g) | 23 | 23 |
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