THESE! Oh my gosh.. Mini Dark Chocolate Peanut Butter Protein Cups.
Yup, that’s right, we are making mini bites of absolute heaven. It is basically a dream come true that these bites even exist. I obviously was inspired to make them based off of my love for all things Justin’s and their mini dark chocolate peanut butter cups.
Because peanut butter cups are a daily (yes, daily) staple in my diet, I have to make some that had a little extra kick and nutritional boost. That is why I added some plant-based protein to them. As a result, we have protein packed dark chocolate peanut butter cups.
The best part? You literally do not even taste the protein powder in them. Not like this protein powder tastes bad whatsoever (I love it), but you don’t even know it’s there. I gave one to my Mom when she was over and since she was shocked.
I used dark chocolate chips, coconut oil and creamy peanut butter to make these. You also will need a mini muffin tin as well as mini muffin liners. It will make your life 100x easier, that’s for sure.
You can get real fancy with these and even sub other nut butters of your choosing. I made a huge batch (sorry not sorry) the first time I made them and stuck them in the freezer. There is truly nothing better than dark chocolate out of the fridge or freezer. Seriously, SO good. I use About Time’s vanilla plant based protein powder in these cups, but you can use your favorite protein powder.
As a result, you can now pop a few of these in your mouth after barre and not feel guilty, right? 😉
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Mini Dark Chocolate Peanut Butter Protein Cups
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 17-20 minis 1x
- Category: gluten free, grain free, vegan
- Cuisine: dessert, snack
- 1/2 cup + 2 tablespoons creamy peanut butter
- 1/4 cup vanilla protein powder (I used plant based from AboutTime)
- 1 cup dark chocolate chips
- 1/2 tablespoon coconut oil
- First line your mini muffin tray with mini muffin liners.
- Next, in your food processor, blend the creamy peanut butter and protein powder together until mixed well; set aside.
- Begin melting the chocolate chips. To do this, add chocolate chips and coconut oil to a microwave-safe bowl and microwave for 30 second increments; stir between each (I did 90 seconds total). The chocolate should be melted with no chips in form.
- And then using a small spoon fill each mini muffin tin with chocolate. It should be about 2/3 full.
- Using another small spoon top off the chocolate with the peanut butter mixture.
- Finally, place in the freezer for at least 45 minutes then enjoy!
- These will stay good in the fridge for about a week or freezer for months.
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