I have a sweet tooth and sometimes I often crave chocolate and peanut butter when it hits. I will usually make a chocolate peanut butter protein shake or just stick the spoon in the jar of peanut butter and roll in chocolate sauce, as used in this recipe, or sweet cacao nibs. I decided to make something a little prettier, these Mini Protein Peanut Butter Cups
Mini Protein Peanut Butter Cups
Makes 24 mini cups
1/2c coconut oil, liquid state
2/3c cacao powder
4 TBSP raw agave
2 tsp vanilla
1/3 c peanut butter (used Peanut Butter & Co Smooth Operator)
1 scoop vanilla protein powder (used Vega Sport Performance Protein Vanilla)
8 TBSP almond milk (used So Delicious Unsweetened Almond Milk Plus for extra protein)
Place 24 mini muffin wrappers in a mini muffin tin or on a cookie sheet. In a small bowl mix together coconut oil, cocoa powder, raw agave, and vanilla until smooth. Spoon a small amount into each muffin wrapper, only using half of the mixture. Place the muffin tin/cookie sheet in the freezer while preparing the filling. In another bowl mix together peanut butter, protein powder, and almond milk until smooth. Pull tins out of the freezer and either spoon the peanut butter filling into the cups or place in a piping bag/ plastic bag with the corner snipped and divide the mixture between the tins. Spoon a spoonful of chocolate over the peanut butter using the remaining chocolate among the cups. Place in the freezer to set, about 10 minutes, or until ready to eat. Store remaining Protein Peanut Butter Cups in the freezer and take them out as needed, they come to room temp quickly. Enjoy!
As a Vega Recipe Ambassador I received Vega products that may have been use in creating this recipe, I also purchase them myself. I use Vega not because it is given to me but because it has been my plant-based protein of choice since before I started blogging. I only write about foods I love, my blog is an extension of my hobby to make fun healthy food creations for me and my family.