Peanut Butter Cups
Peanut butter and chocolate! Need I say more? These little treats are both tasty and low carb! On top of that each contains over 2 grams of protein from the whey protein isolate powder.
Servings Prep Time
10Cups 30Minutes or so
Passive Time
1Hour
Servings Prep Time
10Cups 30Minutes or so
Passive Time
1Hour
Ingredients
Peanut Butter Filling
Chocolate Coating
Instructions
Peant Butter Filling
  1. Place 2 cups of peanuts into your food processor and pulse about 5 times. Turn on High and let it run for 5 minutes. The peanuts will go from bits to a smooth mixture. Add the 1 tablespoon of oil and let it run for another minute.
  2. Stop the processor and add the 1 tablespoon of granulated sweetner, 1/8 teaspoon of salt, and scoop of whey protien isolate powder. Cover and run on high for 1 minute. Slowly add the whipping cream and run for about 3-5 minutes or until “fluffy”
  3. Place one of the zip top bags into a bowl. Pull any excees over the sides. Using a spatula, scrape the peanut butter mixture into the bag.
  4. Lift the bag out and coax the mixture into one of the bottom corners of the bag. Set in the fridge.
Chocolate Coating
  1. Break up your chocolate bar(s) into quarters and place in a microwave safe bowl.
  2. Microwave for 30 seconds, stir and repeat 3 more times
  3. Cut the butter up in cubes and add to the chocolate and stir, microwave for 30 seconds
  4. Add the vanilla and sweetner and stir, microwave for 30 seconds then stir until smooth. Set aside for 5 minutes to cool slightly.
  5. Place one of the zip top bags into a bowl. Pull any excees over the sides. Scrape the chocolate into the bag.
  6. Layout your mini cupcake cups/liners on a baking sheet. Cut the end off of one of the corners of the bag and pipe about 2 teaspoons in the bottom of each cup/liner.
  7. Use your finger to spread the chocolate up the sides of each cup. Tilting the cups and turning helps to coat the sides. Place the cookie sheet with the chocolate lined cups in the fridge for 10 minutes
  8. After 10 minutes, remove the cookie sheet. The chocolate should be hardened.
  9. Grab the zip top bag with peanut mixture. Cut off the tip of the bag that has the mixture. Squeeze about 1-2 teaspoons of the mixture in the bottom of each cup.
  10. Grab the remaining chocolate and pipe into each cup. Use your finger to smooth the chocolate in each cup. Pipe any excees chocolate in the cups that need it (try to make sure each are filled evenly).
  11. Return the baking sheet with the cups to the fridge for 1 hour
  12. Enjoy!
Recipe Notes

You will have extra peanut butter filling unless you double the chocolate recipe. These keep well in the fridge or freezer!