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The first time I went to America, I overloaded on peanut butter cups— I even brought back half a suitcase for all my friends back home to try! I kind of wish I hadn’t, as they are super simple to make and this healthier version tastes just as good as its inspiration.
PEANUT BUTTER PROTEIN CUPS
8 large cups, 16 small cups
30 minutes, plus additional time to firm up between steps
Protein: 5 grams
Fat: 7 grams
Fiber: 1 gram
1/2 cup drippy peanut butter (can substitute with another nut butter)
2 scoops vanilla protein powder (can substitute with 1/4 cup peanut flour)
1/4 cup milk of choice
2/3 cup chocolate chips of choice
1 teaspoon coconut oil
Line an 8-count muffin tray with muffin liners and set it aside.
In a microwave-safe bowl or on the stovetop, melt the chocolate chips together with the coconut oil. Distribute three-quarters of the chocolate mixture evenly among the muffin tins, scraping the sides. Refrigerate for 10 to 20 minutes, until the chocolate hardens.
In a separate bowl, combine the peanut butter and protein powder until a crumbly mixture remains. Using a tablespoon at a time, add your milk of choice until a very thick batter is formed.
Remove the muffin tray from the fridge and ensure the chocolate has firmed up. Divide the peanut butter mixture evenly among the muffin tins. Reheat the remaining chocolate and cover each of the cups.
Refrigerate until the cups are firm.
• You can swap out the protein powder for peanut flour.
• Feel free to add some sweetener to the filling (my protein powder was sweetened).
• Use sugar-free baking chips.
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