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Homemade Protein Peanut Butter Cups
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| Homemade Protein Peanut Butter Cups Ingredients | |
| 2 | dark chocolate bars (100 g/3.5 oz each), 70% or darker |
| 4 tbsp any nut/seed butter (unsalted) or 3 tbsp PB2 diluted with water* (that's what I used) | |
| 1 tsp | pure vanilla extract |
| 1/4 tsp | stevia, powder* |
| 1/4 cup + 3 tbsp | almond milk, (+ more if necessary), unsweetened |
1 scoop (33g) any protein powder, unsweetened* (I used pea protein)
Sea salt and pecan halves, for garnish (optional)
Directions
Fill small/medium size pot 3/4 with water and bring to a boil on high heat. Break chocolate bars into squares and place into a ceramic/glass bowl that fits on top of the pot tightly. Reduce heat to low-medium and place bowl on top of the pot to make a double boiler. Stir frequently until all chocolate is melted and smooth. Remove from heat.
Fill 24 mini muffin baking pan with 24 paper mini baking cups. Using small ice cream scoop, drop about a teaspoon of chocolate into each cup. Shake the pan to help the chocolate cover the bottom of each cup evenly. Place in the freezer on flat surface for 15 minutes.
In the meanwhile, prepare the filling by whisking nut/seed butter (if using PB2, dilute with water until peanut butter consistency), vanilla extract, stevia, almond milk and protein powder in a small bowl, until smooth. If necessary add more almond milk or protein powder to bring it to a softer peanut butter like consistency.
Remove muffin tray from a freezer. Using small ice cream scoop, drop heaping 1 tsp of filling in the middle of each cup. If you run out of filling, redistribute some from previously filled cups. No need to flatten or spread the filling.
Using small ice cream scoop, top each cup with 1 - 2 tsp of melted chocolate. If chocolate solidifies a bit, place it back on high heat, in a double boiler, and melt until smooth. Top, if desired, with sea salt and/or pecan halves. Place in a freezer, on a flat surface, for at least 30 minutes. Remove from a freezer and transfer Protein Nut Butter Cups into a Ziploc bag. When ready to enjoy, remove desired amount from a freezer, let thaw on a counter for a few minutes, discard wrapper and enjoy.
Storage Instructions: Keep in a freezer, in a sealed Ziploc bag or an air tight container, for up to 3 months.
Notes
You can use any protein powder but might have to adjust the amount of vanilla extract and stevia added. I used unflavoured and unsweetened pea protein powder that is not that tasty. If you are using brown rice or hemp protein powder, add ingredients in exact amounts as listed. If using vanilla flavoured and/or sweetened protein powder, skip/reduce vanilla extract and stevia amounts. Taste and tell. *I used PB2. The package directs to dilute 2 tbsp of PB2 with 1 tbsp of water. I find it 's not enough and always double the amount of water to bring PB2 to a peanut butter consistency. Again, use your judgement.
http://ifoodreal.com/homemade-protein-peanut-butter-cups/
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Nutritional Info (with peanut butter, no garnish)
Servings Per Recipe: 24 cups
Amount Per Serving = 1 cup:
Calories: 67.5
Total Fat: 4.7 g
Cholesterol: 0.0 mg
Sodium: 15.8 mg
Total Carbs: 4.4 g
Sugars: 0.1 g
Dietary Fiber: 1.2 g
Protein: 2.3 g
WW Points+:
Nutritional Info (with PB2, no garnish)
Servings Per Recipe: 24 cups
Amount Per Serving = 1 cup:
Calories: 55.4
Total Fat: 3.5 g
Cholesterol: 0.0 mg
Sodium: 21.7 mg
Total Carbs: 4.3 g
Sugars: 0.1 g
Dietary Fiber: 1.1 g
Protein: 2.1 g
WW Points+:
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