Scoot over, Reese’s, low-sugar peanut butter protein cups are in town.
This decadent snack is composed of three simple layers of moreish goodness:
1. CHEWY peanut butter coconut oat base
2. Creamy peanut butter protein filling
3. Crackly dark chocolate top
What is Peanut Butter Powder?
It’s just what it sounds like: peanut butter in powder form. Simply put, it’s the high-protein, low-fat counterpart to peanut butter–
The oil is pressed out of roasted peanuts, and what remains is finely ground into a powder.
If you’re a bit of a peanut butter feign (*raises hand*), the process may sound like sacrilege (because it kind of is).
However, if you’re trying to incorporate more protein into your homemade snacks and smoothies (and are getting a little sick of pea protein), PB powder is the way to go!
Peanut butter powder contains ~80-90% less fat than regular peanut butter, and one serving (~2 tbsps) contains 7 g of protein.
If the combination of extra dark chocolate + peanut buttery-ness hasn’t already spurred you to make these protein cups, here’s a little more convincing:
They’re high in protein
Low in sugar
Satisfyingly chewy, creamy, + crunchy
SO easy to put together 🙂
When left at room temperature for too long, these PB cups have the tendency to cross over to the messy side (a sign that they’re finger-lickin’ good).
Don’t forget to leave a comment and rating below if you give this recipe a try!
Peanut Butter Protein Cups
- 1/4 cup rolled oats
- 2 tbsps peanut butter powder
- 3 tbsps coconut chips (torn into little bits if they're large pieces; or sub shredded coconut)
- 2 tbsps salted natural peanut butter
- 2 tbsps fiber syrup (or sub other golden liquid sweetener, such as honey, brown rice syrup, etc.)
- Good pinch salt (to taste)
- 1/3 cup peanut butter powder
- 4-5 tbsps water
- Sweetener to taste, if desired
- 1/4 cup + 1 tbsp cacao powder
- 1/4 cup rolled oats
- 1/4 cup coconut oil, melted
- 1 tbsp fiber syrup (or other liquid sweetener of choice)
Place 4-5 silicone muffin/cupcake holders on a plate, or line a cupcake tin with paper liners.
In a large bowl, stir together all of the crust ingredients. Keep stirring/folding until the ingredients begin to bind together; it will be a little crumbly, but should hold shape when pressed into the liners. Add a little more syrup or nut butter if it's not sticking together well. Pop in the freezer.
In a small bowl, combine the PB powder and ~4-5 tbsps water. Add ~1-3 tsps sweetener to taste, if desired. Spoon the PB filling over the chilled crusts, and return to the freezer to harden up.
Lastly, stir/whisk together the cacao, coconut oil, and syrup (adding more to taste if you'd like). Make sure there are no clumps of cacao. Stir through the oats. Divide the chocolate mixture between the 5 cups and return to the freezer until the chocolate has hardened up. Store in the fridge for up to ~1 week!