Protein Peanut Butter Cups

These protein peanut butter cups have 9 grams of protein per serving, but more importantly… they don’t taste like protein powder. My 11-year-old told me these taste better than Reese’s!

► Print the recipe: https://detoxinista.com/protein-peanut-butter-cups/

*Holiday Variations: When making a shape, I don’t use coconut oil in the chocolate coating. See the full tutorial for PB eggs here: https://detoxinista.com/healthier-peanut-butter-eggs/

*PB Hearts here: https://detoxinista.com/vegan-reeses-peanut-butter-hearts/

Video Highlights:

► 00:00 Protein Peanut Butter Cups
► 0:17 How to melt chocolate chips without a microwave
► 0:55 Prepare the muffin pan
► 1:02 Reusable silicone muffin liners tip
► 1:11 Melted chocolate for the bottom
► 1:26 How to stir natural peanut butter
► 1:55 Peanut butter middle recipe
► 3:23 Adding chocolate on top
► 3:58 Storage and serving tips
► 4:18 Lower calorie variation
► 4:41 Peanut butter eggs for Easter

Equipment & Ingredients: (Affiliate Links)
► Collagen Peptides: https://amzn.to/3EM89FR
► Silicone Muffin Cups: https://amzn.to/4cYkjrA
► Dairy-free Chocolate Chips: https://amzn.to/44pcDMW

Let me know if you have any questions on these in the comments below!

If you love peanut butter and chocolate you are going to love these high protein peanut butter cups they have 9 grams of protein per serving but more importantly they do not taste like protein powder so if you love desserts that taste like real desserts you’re in the right place to get started you’ll need to melt some chocolate chips I like to do this in a double boiler which you can make with any small saucepan and a heat safe bowl that snugly fits on top of it like this fill the saucepan with about 1 inch of water then bring that to a boil on the stove top while you wait on that to warm up add 1 cup of chocolate chips to the bowl next add 2 tsp of coconut oil which will help thin the texture and make the melted chocolate a little easier to work with place that bowl over the boiling water and wait a few minutes for the chocolate chips to melt you can prepare a muffin pan 
while you’re waiting on this by lining it with nine parchment paper liners alternatively you could use 
reusable silicone muffin cups like these and just arrange them on any small baking sheet either way will work now that the chocolate’s melted add two teaspoons to each muffin cup spread this out using the back of your teaspoon so the chocolate will slightly 
go up the sides of the cup place this on a flat shelf in your freezer so the chocolate can set now it’s time to make the peanut butter filling I’m opening a new jar of peanut butter for this so I’m going to quickly use my hand mixer with just one beater attached to make sure it’s mixed well if you’re new here this is my favorite way to stir any all-natural nut butter because it takes about 30 seconds and it gets the oil that can float to the top nicely mixed back in be sure to use peanut butter that only has peanuts and salt on the label for the best results add a half cup of creamy peanut butter to a medium bowl followed by a quarter cup of unflavored collagen peptides the collagen adds protein to this mixture without adding a noticeable flavor if you would rather use protein powder you can experiment with your favorite one I tried using just one tablespoon of my usual unsweetened plant-based protein powder in this recipe and I found the flavor to be totally overwhelming so 
experiment at your own risk next add 2 tablespoons of maple syrup and an 1/8 teaspoon of fine sea salt mix this together until it looks thick in case you’re curious I did try adding one extra tablespoon of collagen to boost the protein even more it works but the texture isn’t quite as nice as compared to the original version so I recommend trying this recipe with just the 1/4 cup of collagen to start with the more you get used to making these the more you can experiment with them that’s also why I like to 
start with a smaller batch just so you can get used to the process and then customize them as you see fit use a heaping tablespoon to divide this mixture into nine balls I like to roll these between my hands and flatten them slightly so 
they have a consistent look now remove the pan from the freezer and add a peanut butter piece to the center of each cup going back to that melted chocolate which is still nice and melted thanks to that double boiler setup I’m going to add exactly two teaspoons of melted chocolate to the top of each peanut butter cup spread this out with the back of your teaspoon you should use all of the melted chocolate for this so don’t be surprised if you’re scraping the bowl for the last bit of chocolate coating by the time you get 
to your last peanut butter cup transfer these to the freezer to set which should take about 10 to 15 minutes once the chocolate’s firm you can peel away the wrapper and they’re ready to eat because we added coconut 
oil to the melted chocolate these are best served chilled they will melt in your fingers if you hold on to them for too long so keep these in an airtight 
container in your fridge for the best texture these should keep well for weeks but I wouldn’t count on them lasting long because they taste so delicious if you want to lower the calories a bit you can also skip the full chocolate coating in this case you’ll only need about 1/4 cup of chocolate chips 
and 1 teaspoon of coconut oil you’ll press the peanut butter filling directly into the bottom of the muffin cup and then top it with chocolate freeze until it’s firm and you’ll get a similar treat with just a little less chocolate you can also turn these into holiday shapes I made protein peanut butter eggs this year for Easter by shaping the filling on a lined baking sheet 
instead of using a muffin pan or turn these into heart 
shapes for Valentine’s Day with a cookie cutter you can find the printable recipe for these over on my website Detoxinista.com and be sure to check out my other videos here for more