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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 Print 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!

    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
    Total Time: 10 minutes
    Servings: 8 peanut butter cups
    Calories: 125kcal
    Author: Andréa

    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

    More Protein Fudge and Filled Chocolates

    • Sugar Free Peppermint Patties
    • Keto Fudge
    • Chocolate Protein Raspberry Hearts
    • Chocolate Lime Pomegranate Protein Filled Chocolates

    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.

    More about me →

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