Jump to recipeThese high protein frozen peanut butter cups are the perfect cure for an evening sweet tooth and a go-to treat to help stay on track.
If you are working to get more protein in your diet, it can be a struggle at first. Incorporation from lean whole foods – poultry, meats, dairy, eggs, tofu, is the foundation, and protein powder supplements can be used as a supporting option, especially to help with a sweet tooth. These frozen protein peanut butter cups are a great example.
Before we get started talking about the recipe, you’re first going to need some silicone molds for your cups to ensure they pop out perfectly: https://amzn.to/2FSPB4N
Plan ahead, you need to freeze them for at least two hours before enjoying. I encourage you to make a large batch to eat throughout the week…. YES you could eat these every night! If they have been frozen for a prolonged period, thaw them at room temperature for 15 minutes before eating.
The macros are highly adjustable. I used a ~50:50 mix of peanut powder and peanut butter. Use 100% peanut powder to decrease fat, or use 100% peanut butter to increase fat. For the protein powder I’m using Chocolate Trutein (whey-egg-casein) blended with a bit of coco powder for extra chocolatey-ness. The flavor combos are endless. If you are using a different type of powder, you will likely need to adjust the amount of nut or seed milk.
Non-peanut alternative
If you are allergic to peanuts, almond powder plus almond butter can be substituted directly. If you are allergic to all nuts, sunflower butter works great as well.
Frozen Protein Peanut Butter Cups
Ingredients
For the chocolate:
- 21 g Trutein chocolate protein powder *Use code “Modus20” at checkout for a 20% off discount*
- 35 g Unsweetened almond milk or flax milk
- 4 g Coco powder
For the PB filling:
- 8 g Peanut powder
- 7 g Natural chunky peanut butter
- 10 g Unsweetened almond milk or flax milk
Instructions
- In a small bowl, mix together protein powder and coco powder until combined.
- 1 tsp at a time, add almond milk until you achieve a very thick batter consistency (about 35 g of milk).
- In a separate small bowl, combine peanut powder, peanut butter, and small amount of almond milk (about 10 g) until you get a very thick paste filling you can pick up without it being too sticky.
- Using your fingers, form the peanut butter filling into two disks, about the diameter of your silicone cup.
- Take 1/4 of the chocolate batter and place into bottom of one of the silicone cups.
- Repeat for the second cup.
- Place one PB disk in each of the cups.
- Cover each of the PB disks with the remaining chocolate batter
- Place cups into freezer for at least 2 hours before eating.
- For prolonged storage, seal in a container and allow to thaw for 15 minutes before eating.
Notes
- This recipe makes one serving (2 PB cups).
- Nutrition per serving 171.8 Cal, 20.3 g Protein, 9.7 g Carbs (2.8 g from sugar), 5.8 g Fat.
- If you need more fat in this snack, sub the PB powder for all peanut butter. (Use a spoon to drop it onto the batter.
- If you need more protein, scale up the amount of protein powder.
- This recipe should work for most protein powders but may require more or less almond milk to achieve the correct consistency. The batter should not be thin or seem like a liquid.
I hope you enjoy this recipe – send me a picture of yours
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