Frozen High Protein Chocolate Peanut Butter Cups

5 from 2 votes

Frozen High Protein Chocolate Peanut Butter Cups

These peanut butter cups are best eaten slightly thawed (completely thawed they will turn to liquid). They are high in protein and low in fat and carbs for the perfect snack when you’re craving something sweet. They can also be made dairy-free if you use a non-whey based protein powder.

Course Dessert, Snack

Cuisine American

Keyword american, Chocolate, dairy-free, dessert, easy, fast, low fat, nightshade-free, no-cook, peanut, Peanut Butter, snack, vegetarian

Prep Time 30

Freezing Time 2 30

Total Time 3

Servings

Calories 35kcal

Author Jenny Ross

Ingredients

Chocolate

1/3 cup cocoa powder
1/4 cup protein powder sugar-free vanilla flavor
1/2 cup egg whites pasteurized, or cashew, almond, or coconut milk, or water
1/2 teaspoon stevia glycerite
1/8 teaspoon salt

Peanut Butter Filling

1/2 cup defatted peanut flour or PB2 unsweetened
1/4 cup protein powder sugar-free vanilla flavor
1/2 cup egg whites pasteurized, or cashew, almond, or coconut milk, or water
1/8 teaspoon xanthan gum optional, helps with texture
1/8 teaspoon salt
1 teaspoon stevia glycerite

Get Recipe Ingredients

Instructions

Stir together the cocoa powder, protein powder, and salt in a bowl and then stir in the remaining liquid ingredients until completely smooth. Transfer mixture to a ziplock bag and set aside.
Stir together the peanut flour, protein powder, xanthan gum, and salt in another bowl. Use an electric whisk or beater to mix in the egg whites and stevia. (Alternatively, omit the xanthan gum and stir well until completely smooth but the mixture will be more dense). Whisk until light and has slightly increased in volume. Transfer mixture to a ziplock bag and set aside.
Place a silicone mold for peanut butter cups onto a rimmed baking sheet. Trim the end of the chocolate bag and then pipe half of the chocolate mixture between the cavities. Trim the peanut bag and pipe all of the mixture between the cavities. Finally, pipe the remaining half of the chocolate on top. Transfer the baking sheet with the filled molds to the freezer to set completely, about 3 hours. Turn out of the molds and store in a freezer-safe container.

Notes

Makes 45 small cups, Serving size: 3 cups

Protein: 6g, Protein:Energy Quotient [calories]: 3.58, Protein % of calories: 70.5%

Nutrition