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Chocolate Peanut Butter Protein Cups Recipe
These chocolate peanut butter cups pack a plant-based punch of protein in a tempting chocolatey treat. A satiating, nutrient-dense dessert for any time of day!
INGREDIENTS¾ cup Navitas Organics Cacao Butter ½ cup + 1 Tbsp. Navitas Organics Cacao Powder 4½ Tbsps. maple syrup, divided ¼ tsp. sea salt, divided 2 Tbsps. creamy peanut butter 1 Tbsp. coconut oil, melted 1 scoop Navitas Organics Cacao & Greens Essential Blend 1 Tbsp. Navitas Organics Cacao Sweet Nibs |
DIRECTIONSChocolate Shell: Place the cacao butter in a small sauté pan and warm over the lowest heat, stirring often, melting the shavings into a liquid. Add the cacao powder and whisk until combined, then add 2½ Tbsp. maple syrup and ⅛ tsp. salt. Whisk until all the ingredients are fully incorporated. Remove from heat and set aside. Peanut Butter Filling: In a small bowl, combine the peanut butter, coconut oil, remaining 2 Tbsp. of maple syrup and remaining ⅛ tsp sea salt. Mix well. Add one scoop of Chocolate Peanut Butter Protein Superfood and stir until incorporated, creating a thick mixture. Cups: Line a mini muffin pan with 12 paper liners and spoon 1 tsp. of melted chocolate into each liner, rotating it around to coat the bottom and parts of the sides. Tuck the chocolate-filled liners back in the tray and place tray in the freezer for a minimum of 15 minutes. Form small balls out of the peanut butter mixture, and place one into each cavity of the hardened chocolate cups. Gently press down each ball of peanut butter to create a flat top. Spoon more melted chocolate on top, spreading the chocolate into a flat layer, and filling in any gaps or holes. Sprinkle the tops lightly with a few cacao sweet nibs, and place in the freezer for a minimum of 20 minutes longer and enjoy. Makes 12 cups Created in partnership with Amazing Grass |
These chocolate peanut butter cups pack a plant-based punch of protein in a tempting chocolatey treat. A satiating, nutrient-dense dessert for any time of day!
Ingredients
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¾ cup Navitas Organics Cacao Butter Wafers
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½ cup + 1 Tbsp. Navitas Organics Cacao Powder
4½ Tbsp. maple syrup, divided
- ¼ tsp. sea salt, divided
2 Tbsp. creamy peanut butter
- 1 Tbsp. coconut oil, melted
1 scoop chocolate protein powder of choice
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1 Tbsp. Navitas Organics Cacao Sweet Nibs
Directions
Chocolate Shell:
Place the cacao butter wafers in a small sauté pan and warm over the lowest heat, stirring often, melting the shavings into a liquid.
- Add the cacao powder and whisk until combined, then add 2½ Tbsp. maple syrup and ⅛ tsp. salt. Whisk until all the ingredients are fully incorporated.
- Remove from heat and set aside.
Peanut Butter Filling:
- In a small bowl, combine the peanut butter, coconut oil, remaining 2 Tbsp. of maple syrup and remaining ⅛ tsp sea salt. Mix well.
Add one scoop of protein powder and stir until incorporated, creating a thick mixture.
Cups:
- Line a mini muffin pan with 12 paper liners and spoon 1 tsp. of melted chocolate into each liner, rotating it around to coat the bottom and parts of the sides.
- Tuck the chocolate-filled liners back in the tray and place tray in the freezer for a minimum of 15 minutes.
- Form small balls out of the peanut butter mixture, and place one into each cavity of the hardened chocolate cups.
- Gently press down each ball of peanut butter to create a flat top.
- Spoon more melted chocolate on top, spreading the chocolate into a flat layer, and filling in any gaps or holes.
Sprinkle the tops lightly with a few Cacao Sweet Nibs and place in the freezer for a minimum of 20 minutes longer and enjoy.