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–+ servings

Chocolate Peanut Butter Protein Cups

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Chocolate shells enclose a firm peanut butter and vanilla protein filling, finished with flaky sea salt.
Print Recipe
Servings: 10 cups
Course: Dessert
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  •  
    2 cups semisweet chocolate chips, divided 340 g
  •  
    1 tsp refined coconut oil, divided
  •  
    ⅔ cup creamy peanut butter
  •  
    ½ cup vanilla protein powder
  •  
    2 tbsp peanut powder
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt

Instructions
 

  1. Line 10 cups of a standard muffin tin. Melt 1 1/3 cups chocolate chips with 1/2 teaspoon coconut oil in 30-second microwave bursts, stirring between bursts.
  2. Spoon 1 tablespoon melted chocolate into each liner and spread over the bottom and 3/4 inch up the sides. Refrigerate until firm, about 1 hour.
  3. Mix peanut butter, protein powder and peanut powder until smooth. Melt the remaining chocolate and oil in the same way.
  4. Add a scant 2 tablespoons of filling to each shell and level the tops. Cover each with about 2 teaspoons melted chocolate and sprinkle with flaky salt. Refrigerate at least 1 hour until set.

Notes

Let the shells harden before filling them.
Adapted from Taylor Ann Spencer, Delish.

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