Preparation Time

• Prep Time: 20 minutes
• Total Time: 40 minutes

Ingredients

For the Peanut Butter Base:

• 1/2 cup natural peanut butter
• 1-2 tablespoons maple syrup (adjust based on sweetness preference)
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil, melted
• 1/4 cup (+1 tablespoon) vanilla protein powder or unflavored collagen

For the Chocolate Coating:

• 2 cups chocolate chips
• 1 tablespoon coconut oil
• Sea salt for topping

Instructions

1. Prepare the Peanut Butter Base:
   • In a large mixing bowl, combine peanut butter, maple syrup, vanilla extract, melted coconut oil, and protein powder.
   • Stir until the mixture is smooth and well-combined.
   • Place the mixture in the refrigerator for about 5 minutes to firm up slightly.
2. Melt the Chocolate:
   • Add chocolate chips and coconut oil to a microwave-safe bowl.
   • Heat in 30-second intervals, stirring well after each, until fully melted and smooth (approximately 3 cycles).
3. Assemble the Cups:
   • Line a muffin tin with paper liners.
   • Spoon 1 tablespoon of melted chocolate into each liner and use a spoon to spread it slightly up the sides.
   • Place the muffin tin in the freezer for 10 minutes to set the chocolate.
4. Add the Peanut Butter Filling:
   • Remove the peanut butter mixture from the fridge and roll it into 12 evenly sized balls.
   • Place one ball in the center of each chocolate-lined cavity and gently press to flatten slightly.
5. Top with Chocolate:
   • Cover each peanut butter filling with 1 tablespoon of the remaining melted chocolate.
   • Return the muffin tin to the freezer for another 10 minutes to harden.
6. Add Finishing Touches:
   • Sprinkle each cup with a pinch of sea salt before serving or storing.

Nutrition Per Serving

• Serving Size: 1 peanut butter cup
• Calories: 257 kcal
• Protein: 7 g
• Fat: 16 g (Saturated: 8 g)
• Carbohydrates: 23 g (Sugar: 19 g, Fiber: 1 g)
• Sodium: 17 mg
• Calcium: 29 mg
• Iron: 0.2 mg