Protein Peanut Butter Cups
User Reviews
5
Protein Peanut Butter Cups
Description
This recipe for Protein Peanut Butter Cups features a filling made by blending peanut butter with collagen peptides, maple syrup, and fine sea salt to create a smooth, mildly sweet center. The coating involves melting dark chocolate chips with coconut oil, which thins the chocolate for easier spreading and yields a smooth, crisp shell once set. The cooking process involves lining a muffin tin with paper liners, creating a chocolate base layer, and chilling it briefly before adding the peanut butter filling. The cups are then sealed with another chocolate layer and frozen until firm.
The use of parchment liners allows convenient removal and portion control. A sprinkle of flaky sea salt as an optional topping enhances flavor contrast. This dairy-free recipe depends on selecting suitable allergy-friendly dark chocolate chips. The texture combines creamy filling and crisp chocolate, making it suitable as a small dessert or protein snack.
Variations include forming the mixture into shapes such as hearts or eggs for holidays, and adjusting chocolate quantity for calorie control. It's important to carefully regulate chocolate layer thickness for balanced flavor and texture distribution.
Ingredients
- ½ cup peanut butter
- ¼ cup collagen peptides
- 2 tablespoons maple syrup
- ⅛ teaspoon salt fine sea salt
- 1 cup dark chocolate chips (see notes)
- 2 teaspoons coconut oil
- sea salt optional, flaky
Instructions
- Line a standard muffin pan with 9 parchment paper liners. To melt the chocolate, add an inch of water to a small saucepan and bring it to a boil on the stove top. In a heat-safe bowl that will fit snugly over the top of the saucepan, add the chocolate chips and coconut oil. The steam from underneath the bowl will gently melt the chocolate; stir occasionally until smooth. The coconut oil will thin the consistency so it's easier to pour.
- Add 2 teaspoons of melted chocolate to each muffin liner. Then gently tilt the pan on all sides, so the chocolate starts to coat the lower edges of each muffin cup. (This will help create nice edges, but is optional.) Place the pan on a flat shelf in your freezer while you work on the next step.
- In a medium bowl, combine the peanut butter, collagen, maple syrup, and salt. Stir well, until the dough looks uniform. Then, remove the pan from the freezer and scoop about a tablespoon of peanut butter into the center of each muffin cup.
- Gently flatten the top of each peanut butter mound with your fingers, so it will be easier to cover in chocolate. It's ideal if the peanut butter doesn't go all the way to the edges of the muffin cups, so chocolate can fill-in the sides. Pour 2 teaspoons of the melted chocolate mixture on top, spreading it around evenly with the back of a spoon. Sprinkle flaky sea salt on top, if you like.
- Place the pan in the freezer to firm up. Once they are firm (about 10 minutes or so), they are ready to enjoy. Transfer to an airtight container to preserve their flavor and store them in the fridge for up to 1 month. Serve chilled for the best texture; these can melt in your hands if they warm up too much.
Notes
- Allergy-friendly chocolate chips ensure the recipe remains dairy-free.
- Use parchment paper muffin liners for easy removal and portioning.
- Limit chocolate chips quantity if a lighter coating is desired, focusing on chocolate tops only.
- Customize shapes for holidays by forming the peanut butter filling separately before coating.
- Nutrition info assumes full use of melted chocolate and standard nine cups per batch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 46mg | 2% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 6IU | 0% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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