Protein Peanut Butter Cups

5 from 1 vote

Prep Time5

Total Time5

Servings:

Calories: 155kcal

Roughly chop the chocolate and add half of it along with 1 teaspoon of coconut oil to a microwave safe bowl. Microwave in 20 second intervals, stirring between each until melted.
Place 12 silicone muffin liners in a tin and using a spoon, fill the bottom of about ½ tablespoon of melted chocolate. Tilt the pan to coat the sides or use the back of a spoon to spread the chocolate up the sides of each cup a little bit. Place the pan in the freezer for 10 minutes to set.
Meanwhile, mix together the peanut butter, maple syrup, pea protein isolate, salt and ground flaxseed in a medium bowl until well combined and smooth, adding a few drops of water if necessary.
Roll the peanut butter filling into ~1 tablespoon balls (you should get 12 of them). Remove the pan from the freezer and place the peanut butter balls in each, pressing down to flatten them almost to the edges.
Add the remaining chopped chocolate and teaspoon of coconut oil to the same microwave safe bowl and melt in the microwave for 20 second intervals, stirring between each until melted. Divide the chocolate over the peanut butter cups (about ½ tablespoon each).
Return the pan to the freezer for another 15-20 minutes or until the chocolate is fully set.
Remove from the silicone liners and enjoy!

Leftovers

Store leftovers in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days or freeze for up to 3 months.