I heard today was National I love Reese’s Day and it seemed like perfect time to share my Protein Peanut Butter Cups! A homemade healthier version I make with plant-based protein, just one will satisfy any sweet craving so I try to keep them stashed.
Very similar to Healthier Chocolate Peanut Butter Eggs I shared last month. While we still make those in ball form these seem to be a little quicker to make and have slightly softer centers and don’t require coconut flour.
I use to have a huge sweet tooth but that has seemed to change since G was born but I still love my peanut butter cups, maybe it’s the peanut butter. Chocolate peanut butter combos will always be a favorite.
I think the peanut butter to chocolate ratio is perfect, well maybe not so much on these as I had a helper and the bottoms got a little thicker than I wanted but they still are delicious and it won’t stop me , or the family, from eating them.
I use my favorite Four Sigmatic Peanut Butter, or Sweet Vanilla, Plant based Protein Powder. Adding in protein and some of my favorite adaptogens like reishi and ashwaganda (among many more)! Their website has all the details, Four Sigmatic (affiliated link). If you decide you want to try it use code MISSWHISK to save (which I’ve found often costs less than buying at Whole Foods but it all depends on the sales). I just found out when I woke up this morning the Four Sigmatic Birthday Sale with up to 50% off (a few bundles are over 50% off) is still up and my code works on top of it!
Protein Peanut Butter CupsFor the kids I typically go with Vega or Ripple plant-based protein, you can also use peanut butter powder or coconut flour (start with 2 tablespoons of coconut flour).
These are a must to keep stashed in the back of the refrigerator, or freezer, for those days. Just make sure they’re hidden well because if the family finds them they won’t be there when you need them!
|Prep Time||20 minutes|
|Passive Time||20 minutes|
- 3/4 c peanut butter
- 2 TBSP pure maple syrup
- 3-4 TBSP plant-based protein powder peanut butter or vanilla (Four Sigmatic Peanut Butter Plant-Based Protein see post for discount)
- 5 oz dark chocolate (Hu Simply Dark, or gems)
- 1 1/2 TBSP coconut oil
- Line cupcake tin with paper wrappers, or use silicone muffin mold, and set aside.
- In a microwave safe bowl, or double broiler, combine chocolate and coconut oil. If microwaving do so in 30 second intervals stirring in between until just melted.
- Spoon just under a tablespoon of melted chocolate into the bottom of each muffin tin. Gentle tab on the counter and place in the freezer to set while making the filling.
- In a bowl mix peanut butter and maple syrup together. If pulled from the refrigerator warm for 30 seconds.
- Stir in protein powder starting with 3 tablespoons, adding more if needed or you would like firmer/drier centers.
- Remove muffin tin from the freezer and check to see that chocolate is set.
- Press 1 tablespoon of peanut butter mixture into each muffin tin on top of the chocolate.
- Warm remaining chocolate if needed so it can be spooned over peanut butter. Spooning just over 1/2 a tablespoon to each tin using remaining chocolate.
- Place in the freezer for at least 10 minutes to set before removing wrappers as it is easier to remove wrappers and pop out of silicone molds.
- Store in an airtight container if the refrigerator until ready to enjoy!
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