Chocolate Peanut Butter Protein Cups



  1. Line 1-2 muffin tins with liners. Since this makes 20 servings, you may want to line two. 

  2. In a medium bowl, mix together your peanut butter and protein powder until it creates a malleable, fondant-like paste. If it’s too soft, you can add in more protein powder. Tip! Pop it in the freezer to firm up just slightly before moving on to the next step.

  3. Melt your chocolate and coconut oil in a microwave-safe bowl. Spoon a tiny amount into each muffin liner. Be sparing here, or the chocolate-to-peanut butter ratio won’t be ideal. Pop the muffin tins in your freezer so the chocolate fully sets.

  4. Meanwhile, remove the peanut butter mixture from the freezer and start creating small 1-inch “balls”. You should be able to make a total of 20. Set aside.

  5. After about 10 minutes inside the freezer, you should be able to remove your muffin tin. Flatten each protein peanut butter ball overtop of the hardened chocolate base until the entire muffin liner is covered from end to end. Continue this process until all protein peanut butter balls are covering their respective chocolate bases. Then, pop your muffin tins back into the freezer for 10 minutes.

  6. Finally, remove your muffin tins from the freezer and top with a final smidgeon of melted chocolate. (You might need to re-melt if the chocolate has been sitting out for a while.) Again, be sparing here or you might run out! About 1-2 tsp per item is all you need.

  7. Place your muffin tins back into the freezer for a final 10-15 mins until the chocolate is hardened.

  8. Remove cups from their liners and enjoy!

Check out the full recipe post by Garden of Life Ambassador and Certified Personal Trainer, Larissa, for more tips and details! For tons more clean, protein-packed recipes (plus a peak into her fitness community), visit her site, Larissa Nicole Fitness!

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