Protein Packed Peanut Butter Cups (Print Version)

Creamy peanut butter cups with dark chocolate and a tangy, protein-rich Greek yogurt center.

# 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

# Cooking Steps:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - Melt the dark chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
03 - Spoon about 1 teaspoon of melted chocolate into the bottom of each liner. Use the back of the spoon to spread it slightly up the sides. Freeze for 10 minutes.
04 - In a small bowl, mix 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 about 1 teaspoon of the peanut butter mixture on top of the chocolate layer. Gently flatten.
07 - Add about 1 teaspoon of the Greek yogurt mixture over the peanut butter layer. Flatten gently.
08 - Cover each cup with the remaining melted chocolate, ensuring the tops are sealed.
09 - Chill in the freezer for at least 1 hour or until firm.
10 - Store in the refrigerator and enjoy chilled.

# Expert Advice:

01 -
  • They taste like a guilty pleasure but actually deliver 7 grams of protein per cup, so you can stop feeling conflicted about dessert.
  • The Greek yogurt filling adds this unexpected tanginess that makes the chocolate sing instead of just coating your mouth.
  • No baking required means you can make these in your pajamas on a lazy weekend without heating up the kitchen.
02 -
  • If your Greek yogurt is too watery, it will leak out the sides during the last chocolate pour—always go for thick yogurt or strain yours first, which I learned the embarrassing way with a leaking freezer.
  • Room temperature peanut butter mixes smoother than cold peanut butter, and that smoothness creates a more uniform layer that doesn't have weird bumps and gaps.
03 -
  • If your chocolate sets unevenly and looks bumpy, put the whole tin back in the microwave for literally 5 seconds to smooth things out before it gets too firm—this saved me multiple times when I got impatient.
  • Adding a tiny pinch of sea salt on top of the final chocolate layer before the freezer creates this incredible contrast that makes people unable to stop eating them.
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