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    Home > Blog > Protein Desserts > Protein Fudge and Filled Chocolates

    Protein Peanut Butter Fudge Cups

    Updated: Feb 4, 2023 · Published: Jan 30, 2015 · By Andréa Marchese · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    I've been posting recipes for over a year now, and I can't believe I haven't yet posted this recipe for Protein Peanut Butter Fudge Cups! It's a twist on my Double Chocolate Protein Fudge recipe, one of my easiest!

    one bitten chocolate peanut butter fudge cup on a white plate with orange background
    Protein Peanut Butter Fudge Cups

    Like the protein fudge, these Protein Peanut Butter Fudge Cups are chewy and delicious! And there is only 1 gram of sugar in each cup!

    These aren't the kind of peanut butter cups you can throw in a bag for later, though. They get soft pretty quickly and should be eaten soon after they are taken from the freezer.

    one chocolate peanut butter fudge cup on a white plate with orange background
    Protein Peanut Butter Fudge Cups

    But really, try these Protein Peanut Butter Fudge Cups. Easy, clean, and so good!

    🥣 Recipe

    one bitten chocolate peanut butter fudge cup on a white plate with orange background

    Protein Peanut Butter Fudge Cups

    Makes 8 peanut butter cups.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 8 peanut butter cups
    Calories: 125kcal
    Author: Andréa
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    Ingredients

    Chocolate fudge:

    • ½ cup natural chocolate whey protein 45g
    • 4 teaspoons cocoa powder 8g
    • ¼ cup + 1 tablespoon filtered water 75ml or more, as needed
    • ¼ cup peanut butter 64g
    • ⅛ teaspoon salt 0.6ml

    Peanut butter filling:

    • ¼ cup peanut butter 64g
    • ⅛ teaspoon salt 0.6ml

    Instructions

    • Mix whey protein, cocoa powder, and water until smooth.
    • Add ¼ cup peanut butter and ⅛ teaspoon salt, and mix well.
    • If your fudge batter is too thick, add a little more water. (It should be thin enough to cover the peanut butter filling well.)
    • Put a spoonful of chocolate fudge batter into each of 8 small silicone muffin cups.
    • Mix the remaining peanut butter with ⅛ teaspoon salt.
    • Spoon ½ tablespoon into each cup. If the peanut butter is thick, first flatten it out in your hand and then place it on top of the chocolate.
    • Top with another spoonful of chocolate fudge batter.
    • Freeze for about 2 hours, or until firm.
    • Enjoy! Store in the freezer.

    Notes

    A note about substitutions: You can substitute casein powder for the whey powder. For a vegan version, you can use a chocolate pea protein blend. Other vegan powders are chalkier, and wouldn't work well.

    Nutrition

    Serving: 1g | Calories: 125kcal | Carbohydrates: 4g | Protein: 8g | Fat: 8g | Fiber: 2g | Sugar: 1g
    Tried this recipe?Mention and tag us! @proteincakery

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    Reader Interactions

    Comments

    1. Andréa

      May 05, 2015 at 12:37 am

      Hi Abigail,
      Yes! I think that would be fine. :)
      Andréa

    2. abigail

      May 04, 2015 at 3:50 am

      must-try recipe! but can i substitute cocoa powder with carob powder? thanks.

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    Hi, I'm Andréa! I love baking, coffee, and leg day. Baking with protein powder has helped me develop healthy habits and overcome disordered eating, and I love sharing the recipes I've created.

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