Peanut butter cups are what many people think of when you mention the classic combination of peanut butter and chocolate. If you like peanut butter cups you’re likely going to love these and not look back! As we get older our food preferences change as do our taste buds. The super sweet nature of candy can still be appealing for many to capture pleasurable times of our you. It’s the aftermath our body endures from eating candy that many people regret for the temporary sweet fix.
These raw almond butter cups taste amazing and you will likely feel your chocolate or sugar cravings can be satisfied with just one.
The solution to this is to skip the refined sugars and up the protein. Ideally the recipe calls for two flavours of protein powder with one of them being chocolate. However, you can get away with using unflavoured, vanilla, chocolate or peanut butter flavoured protein powders and any combination of the mix. Using unflavoured protein powder means you’ll likely need to add in more sweetener of choice.
These are portioned out well and can be frozen to keep on hand when you want something sweet or even worked into your meal plan on heavier workout days.
INGREDIENTS
Filling:
- 1/2 cup raw almond butter (sub for almond butter or even natural peanut butter)
- 1/2 cup sayer dates, blended into a paste
- 2 scoops (~60g) of vanilla protein powder (I used whey protein isolate)
- 3-4 drops of liquid stevia or monk fruit sweetener (if desired)
Chocolate Coating:
- 1/2 cup dark chocolate, rough chopped (8–85%)
- 3/4 scoop (~20g) chocolate protein powder
- 1 Tbsp coconut oil
- 1 Tbsp. unsweetened cocoa powder
- 4-5 drops liquid stevia or monk fruit sweetener (or more to your desired level of sweetness)
STEPS
- Measure out the dates and place in a blender on high until smooth.
- Dump the the raw almond butter and dates into a bowl and combine with a fork.
- Add in 1 to 1 1/2 scoops of vanilla protein powder (or flavour of choice) and mix until you can form the mixture into a large dough like ball.
- Break off into 12 equal pieces (roughly 1 1/2 Tbsp. each) and form into balls then flatten with a spoon or fork. Set aside.
- Melt the dark chocolate and coconut oil in a small sauce pot on low heat.
- Once melted add in the unsweetened cocoa powder and chocolate protein powder and stir.
- Using a spoon place roughly 1 Tbsp of chocolate into each of the 12 muffin wrappers (silicone ones work even better).
- Add one of the filling pieces to each of the cups placing in the centre and pressing down so that the chocolate in the wrapper moves up the sides.
- When all twelve are completed use the remaining chocolate to evenly cover the tops of each almond butter cup
- Place into the freezer for 15 minutes.
For best storage wrap individually in saran wrap then into a freezer bag before placing into the freezer.
Nutritional Facts Per Bar:
Calories: 240 | Total Fat: 15 g | Carbohydrates: 18 g | Protein: 7 g
