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Protein Packed Peanut Butter Cups Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (chocolate melting and layering) plus 1 hour chilling time
  • Total Time: 1 hour 30 minutes
  • Yield: 12 mini peanut butter cups
  • Category: Dessert, Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

These Protein Packed Peanut Butter Cups are a delicious and healthy treat combining rich dark chocolate, creamy peanut butter, and Greek yogurt, fortified with whey protein powder for an extra nutritional boost. Perfect for a satisfying snack or dessert, they offer a delightful balance of flavors and textures while providing protein and healthy fats.

Ingredients

Scale

Chocolate Layer

  • 7 oz dark chocolate (70% cocoa or higher), chopped
  • 1 tablespoon coconut oil

Peanut Butter Layer

  • ½ cup natural peanut butter
  • 1 tablespoon honey or maple syrup
  • 1 scoop (about 1 oz) vanilla or unflavored whey protein powder

Greek Yogurt Layer

  • ¾ cup thick Greek yogurt (full-fat or 2%)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare Muffin Tin: Line a 12-cup mini muffin tin with paper liners to prevent sticking and make it easy to remove the peanut butter cups.
  2. Melt Chocolate: Combine the chopped dark chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the mixture is completely melted and smooth.
  3. Layer Chocolate Base: Spoon about 1 teaspoon of the melted chocolate into the bottom of each paper liner. Use the back of the spoon to spread the chocolate slightly up the sides. Place the muffin tin in the freezer for 10 minutes to set the chocolate base.
  4. Prepare Peanut Butter Mixture: In a small bowl, stir together the natural peanut butter, whey protein powder, and honey until the mixture is smooth and uniform.
  5. Prepare Greek Yogurt Filling: In another bowl, mix the thick Greek yogurt with honey, vanilla extract, and a pinch of salt until creamy and thoroughly combined.
  6. Add Peanut Butter Layer: Remove the muffin tin from the freezer. Spoon about 1 teaspoon of the peanut butter mixture over the set chocolate base in each cup and gently flatten the layer.
  7. Add Greek Yogurt Layer: Carefully spoon about 1 teaspoon of the Greek yogurt mixture on top of the peanut butter layer in each cup. Flatten gently to create an even layer.
  8. Seal with Chocolate: Cover each cup completely with the remaining melted chocolate to seal in the layers. Make sure the tops are fully coated.
  9. Final Chill: Place the tray back in the freezer and chill for at least 1 hour or until the peanut butter cups are firm and set.
  10. Store and Serve: Store the peanut butter cups in the refrigerator to keep them chilled. Enjoy them cold as a protein-rich snack or dessert.

Notes

  • Use natural peanut butter without added sugar or oil for a healthier option.
  • Dark chocolate with at least 70% cocoa provides a rich taste and less sugar.
  • Greek yogurt can be full-fat or 2% depending on your preference; avoid flavored varieties to keep sugar content low.
  • Ensure each layer is gently flattened for neat layering and better texture.
  • Keep the cups refrigerated or frozen until ready to serve to maintain firmness.

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Find it online: https://whisksweetly.com/protein-packed-peanut-butter-cups-recipe/