In middle and high school, I average about one Kit Kat or Reese’s a day. It wasn’t the best habit. But it was delicious. These days, I don’t do much in the candy department aside from some dark chocolate. But these… made me nostaglic for my chocolate bar days. But they are a little different because they are homemade with 5 ingredients, only 3g of sugar and 8g of protein each. Legitimately healthy pb cups!
I call them protein-infused chocolate peanut butter cups. Think Justin’s dark choc pb cup, but with less sugar and more protein and as/more delicious. Sorry, I said it. It’s not even that I said it, it’s that my boyfriend said it. And he isn’t a good liar. So I know when he doesn’t like something. Like any squash or vegetable I make.
When I give him a veggie I ask,
“do you like it”
and he says
“it is… interesting”
like, trying to be nice.
But when he tried these
He was like.
So, I know it’s the truth.
How do we do it?
- 5 tablespoons coconut oil
- ¼ cup cacao powder (or cocoa, same diff)
- 2 tsp maple syrup
- ¼ cup smooth peanut butter
- 1 scoop vanilla protein powder
- Melt coconut oil in the microwave for 30 seconds. Add in cacao powder and 1 tsp maple syrup. Stir in ½ scoop of protein powder. In 6 muffin cups, add in a small layer of the chocolate mixture just to cover the bottom. Make sure you still have about half of the chocolate left. Put these in the freezer for about 10 minutes.
- Combine peanut butter, 1 tsp maple syrup and other ½ scoop of protein powder. Add in a layer of peanut butter on top of the chocolate layer in each muffin cup. You can flatten out the peanut butter layer with wax paper. Then add in the remaining chocolate mixture on top.
- Put them back in the freezer for about 15 minutes so they get hard. Enjoy! I'm currently storing mine in the fridge and they've stayed really solid.