No bake, simple 4 ingredient recipe!
These are great to satisfy that sweet craving while getting in some protein.
1 cup natural peanut butter (I use smooth but crunchy is an option)
3 scoops (90g roughly) chocolate whey (I used ON whey double rich chocolate)
1/4 cup milk (I used lactose free skim, you could also use almond or coconut milk)
7 squares dark chocolate (these are 7 out of the 10 squares that came in a Lindt 85% dark bar. There is usually a little leftover, adjust accordingly)
1. Get your chocolate melting in a bain marie (basically a pot over a pot of hot water)
2. While the chocolate is slowly melting, start to mix your other ingredients in a large bowl.. You may need to adjust based on the whey protein you chose… too gooey or sticky, add some protein powder. If its way to dry and won’t stick together in a nice ball, add some milk or water. You are looking for a texture similar to a cookie dough.
3. Form 12 equal balls that will fit your pan or cupcake holders. I used a 12 cup silicone mini cupcake pan. This makes 12 peanut butter cups roughly the size of a standard Reese version, except slightly taller and not as wide. These silicone pans are great for getting out your cups without sticking or breaking them.
Do a test fit, you don’t want these to be too big where they will overfill the cup, push it down lightly to form the shape, you should have some room left for chocolate under and over.
4. Take your now melted chocolate and lightly cover the bottom of each cup. Then place the balls in each cup (do not push down yet!). I found that if you don’t get chocolate around the edges, the cups will break taking them out.
Next add some chocolate around the sides of the balls, then gentle squish them down to form the shape… gentle enough not to force all the chocolate away from the sides.
The other option is to try and coat the bottom and sides prior to placing the ball inside, I just find this way much easier and more effective.
5. Last step is to cover the tops of the cups now that they are squished down. Don’t have to overdue it, just enough to form that smooth surface across the top. This recipe amount pretty much fills the cups right up anyways as I tend to go lighter on the chocolate than most would, you could reduce the batter and increase the chocolate to your taste preference.
6. Pop those babies in the freezer and in 30 minutes you have a delicious treat! Or fridge them for at least an hour.
Optional – You can add a light topping as well. I have sprinkled chopped nuts on top as well as shredded coconut for extra crunch. The picture below has a dark chocolate espresso bean on top.
Prep time: 5 Minutes
Cook time: Zero – Although it does need to be frozen for 30 minutes.
Servings: 12 servings
Nutrition per serving: 190kcal 13g fat 11g protein 2g sugar 7g carbs