Chocolate Protein Peanut Butter Cups Recipe

Yields 24

1/2 cup (112 grams) virgin coconut oil, softened
2 scoops (47 grams) chocolate protein powder
1/2 cup (128 grams) salted creamy peanut butter
1/4 cup (20 grams) unsweetened cocoa powder
2 tablespoons (42 grams) honey
1 teaspoon vanilla extract
12 drops liquid Stevia
1. Fill a mini-muffin pan with 24 liners; set aside.
2. In a blender or food processor, blend all ingredients until smooth. Pour 1 tablespoon of the mixture into each muffin liner.
3. Place the muffin pan in the refrigerator for 45-60 minutes or until the fudge firms up. Can be stored in the refrigerator for up to 1 week, but we doubt they’ll last that long.
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