Think Reese’s, but with a protein-packed twist. These little cups combine creamy Greek yoghurt, peanut butter and a layer of dark chocolate for a snack that feels indulgent while still delivering a decent protein hit.
Chocolate Peanut Butter Protein Cups
Print RecipeIngredients
- 200g Greek yoghurt
- 80g smooth natural peanut butter
- One tbsp honey
- 30g vanilla protein powder
- Half tsp vanilla extract
- Pinch of sea salt
- 100g dark chocolate, 70% cocoa or higher
- One tsp coconut oil
- 15g roasted peanuts, roughly chopped
- Small pinch of flaky sea salt for sprinkling on top
Instructions
Method
- Line a muffin tin with eight paper or silicone muffin cases.
- In a bowl, mix the Greek yoghurt, peanut butter, protein powder, honey, vanilla and sea salt until smooth and creamy.
- Melt the dark chocolate with the coconut oil in short bursts in the microwave, stirring between each burst.
- Spoon a thin layer of melted chocolate into the bottom of each case.
- Add a spoonful of the peanut butter filling to each cup, leaving a little space around the edges.
- Spoon the remaining chocolate over the top, making sure the filling is completely covered.
- Sprinkle with chopped roasted peanuts and a tiny pinch of flaky sea salt.
- Refrigerate for at least two hours until firm.
- Remove from the fridge for five minutes before serving.
Cver Tip
For an even more polished finish, drizzle a little melted peanut butter over the tops just before serving and add a few crushed peanuts. Store in the fridge for up to five days.
