Protein Peanut Butter Fudge Cups
Makes 8 peanut butter cups.
Servings: 8 peanut butter cups
Calories: 125kcal
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: 1serving | Calories: 125kcal | Carbohydrates: 4g | Protein: 8g | Fat: 8g | Fiber: 2g | Sugar: 1g
