Protein Packed Peanut Butter Cups (Printer View)

Creamy chocolate peanut butter cups with a tangy Greek yogurt filling, ideal for a healthy, protein-rich treat.

# What you'll need:

→ Chocolate Layer

01 - 7 oz dark chocolate (70% cocoa or higher), chopped
02 - 1 tablespoon coconut oil

→ Peanut Butter Layer

03 - 1/2 cup natural peanut butter
04 - 1 tablespoon honey or maple syrup
05 - 1 scoop (approximately 1 oz) vanilla or unflavored whey protein powder

→ Greek Yogurt Filling

06 - 3/4 cup thick Greek yogurt (full-fat or 2%)
07 - 1 tablespoon honey or maple syrup
08 - 1 teaspoon vanilla extract
09 - Pinch of salt

# Method:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - Melt dark chocolate and coconut oil together in a microwave-safe bowl using 30-second intervals, stirring until smooth.
03 - Spoon approximately 1 teaspoon of melted chocolate into the bottom of each liner, using the back of the spoon to spread slightly up the sides. Freeze for 10 minutes.
04 - In a small bowl, combine peanut butter, protein powder, and honey until smooth.
05 - In another bowl, combine Greek yogurt, honey, vanilla extract, and a pinch of salt until creamy.
06 - Remove the tin from the freezer. Place approximately 1 teaspoon of the peanut butter mixture on top of the chocolate layer and gently flatten.
07 - Add approximately 1 teaspoon of the Greek yogurt mixture over the peanut butter layer and flatten gently.
08 - Cover each cup with the remaining melted chocolate, ensuring the tops are completely sealed.
09 - Chill in the freezer for at least 1 hour or until firm. Store in the refrigerator and serve chilled.

# Expert Advice:

01 -
  • They taste like dessert but pack 7 grams of protein per cup, so you can actually eat them without guilt.
  • No oven required and zero baking skills needed, just some patience with a freezer.
  • The Greek yogurt center stays creamy and tangy instead of that waxy texture store-bought versions have.
02 -
  • If you skip the 10-minute freeze between the chocolate base and peanut butter layer, your layers will slide around and mix together instead of staying distinct.
  • Greek yogurt that's too thin will make your cups soggy and collapse, so strain yours in a fine-mesh sieve for 30 minutes if it seems runny.
  • The chocolate needs to be just warm enough to pour but not hot, or it'll melt through the yogurt filling and ruin the layers.
03 -
  • If your chocolate is too thick to pour after sitting, reheat it for just 10-15 seconds in the microwave instead of 30, since even a few seconds too long can make it break and look dull instead of glossy.
  • The secret to perfect cups is cold hands—wash yours in cold water and dry completely before handling chocolate or the warmth from your fingers will leave fingerprints on the sides.
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