Protein Packed Peanut Butter Cups (Printable)

Creamy peanut butter cups layered with chocolate and tangy Greek yogurt filling, rich in protein.

# Components:

→ Chocolate Layer

01 - 7 oz dark chocolate (70% cocoa or higher), chopped
02 - 1 tablespoon coconut oil

→ Peanut Butter Layer

03 - ½ cup natural peanut butter
04 - 1 tablespoon honey or maple syrup
05 - 1 scoop (about 1 oz) vanilla or unflavored whey protein powder

→ Greek Yogurt Filling

06 - ¾ cup thick Greek yogurt (full-fat or 2%)
07 - 1 tablespoon honey or maple syrup
08 - 1 teaspoon vanilla extract
09 - Pinch of salt

# Directions:

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 using 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 completely.
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 indulgent but pack 7 grams of protein per cup, so you're genuinely nourishing yourself, not just satisfying a sweet tooth.
  • No baking required—just melting, mixing, and a little patience with the freezer, making this feel less like cooking and more like controlled snacking.
  • The tanginess of Greek yogurt cuts through chocolate richness in a way that makes you want to eat just one more.
02 -
  • If your chocolate seizes (turns lumpy and stiff), don't panic—add a teaspoon of coconut oil and stir gently; it usually comes back, though patience is required.
  • The yogurt filling needs to be thick and creamy, not runny; if yours is too liquid, strain it in cheesecloth for an hour before mixing, or use a thicker brand like Fage.
03 -
  • If your paper liners stick to the chocolate, freeze them for an extra 30 minutes before peeling—cold chocolate releases way more cleanly than room-temperature chocolate.
  • A tiny pinch of sea salt sprinkled on top of the final chocolate layer before it sets adds a sophistication that surprises people, turning sweet into complex.
Return