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Chocolate and peanut butter protein cups

posted Oct 4, 2016, 4:48 PM by Rebecca Smith   [ updated Oct 4, 2016, 4:52 PM ]

-1/2 cup natural peanut butter (use smooth or crunchy, depending on the texture you like in your chocolates! - 125g

-1/4 cup unsweetened cocoa powder - 20g

-1/2 cup organic coconut oil - 110g

-2 scoops chocolate protein powder of your choice - 45g

-1 Tbsp. Honey - 40g

-1 tsp. Vanilla extract

-12 drops Stevia liquid


Ideally you will use a mini-muffin pan (24) for this recipe as it is the most stable way of making them, however you can use a flat tray with mini muffin liner doubled up to give them more rigidity.

1. Prepare your muffin tray with 24 liners and then set aside ready for use.

2. Blend all the ingredients together in a food processor until smooth.

3. Use a spoon to help evenly separate the mixture into each muffin liner.

4. Place in the refrigerator for at least 45 minutes so that they set. Then store keep them stored in the fridge, in an airtight container.