Peachy Palate's Protein Peanut Butter Cups

Peanut Butter Protein Cup

Ingredients (6 large chocolate cups)

  • 250g (8.5oz) 90% dark chocolate, finely chopped
  • 2 tbsp (28g) coconut oil
  • 30g (1 scoop) organic whey protein concentrate
  • 10 -15 drops liquid stevia; I high recommend English Toffee flavour!
  • 60g (1/4 cup) smooth all natural peanut butter


Melt chocolate and coconut oil in a microwave-safe jug or bowl; microwave on high for 30 seconds, stir and repeat until fully melted. It should take approximately 3-4 minutes.

Alternatively, you can melt the chocolate in a heat safe bowl or jug over or in a pot of boiling water.

Once melted pour 2 teaspoons into the base of 6 silicon muffin liners. Place on a tray in the fridge for 30 minutes.

Meanwhile mix together peanut butter, protein powder and stevia until smooth. Set to one side.

Mould peanut butter into 6 balls and flatten between the palms of your hands.

Place one mound of peanut butter into the centre of each now firm chocolate base. Pour the remaining chocolate over the top of each mound being sure to cover right the way around the sides. Place into the fridge for an hour or overnight.

Store in a seal tight container in the fridge for up to two weeks or the freezer for up to one month.

I like to sprinkle mine with some coarse sea salt!

PB Protein Cups stack