Protein Packed Peanut Butter Cups (Printable Version)

Creamy chocolate peanut butter cups with a tangy Greek yogurt center for a guilt-free, protein-packed snack.

# Ingredient List:

→ Chocolate Layer

01 - 7 oz dark chocolate (70% cocoa or higher), chopped
02 - 1 tablespoon coconut oil

→ Peanut Butter Layer

03 - ½ cup natural peanut butter
04 - 1 tablespoon honey or maple syrup
05 - 1 scoop (approximately 1 oz) vanilla or unflavored whey protein powder

→ Greek Yogurt Filling

06 - ¾ cup thick Greek yogurt (full-fat or 2%)
07 - 1 tablespoon honey or maple syrup
08 - 1 teaspoon vanilla extract
09 - Pinch of salt

# How to Make:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - Melt dark chocolate and coconut oil together in a microwave-safe bowl using 30-second intervals, stirring until smooth.
03 - Spoon approximately 1 teaspoon of melted chocolate into the bottom of each liner. Use the back of the spoon to spread it slightly up the sides. Freeze for 10 minutes.
04 - In a small bowl, mix peanut butter, protein powder, and honey until smooth.
05 - In another bowl, combine Greek yogurt, honey, vanilla extract, and a pinch of salt until creamy.
06 - Remove tin from freezer. Place approximately 1 teaspoon of peanut butter mixture on top of chocolate layer. Gently flatten.
07 - Add approximately 1 teaspoon of yogurt mixture over peanut butter layer. Flatten gently.
08 - Cover each cup with remaining melted chocolate, ensuring the tops are completely sealed.
09 - Chill in freezer for at least 1 hour or until firm.
10 - Transfer to refrigerator and serve chilled.

# Expert Suggestions:

01 -
  • You get that nostalgic peanut butter cup feeling without the sugar crash or guilt afterward.
  • Seven grams of protein per cup means you're actually fueling your body instead of just feeding a craving.
  • The tangy yogurt center adds this unexpected brightness that makes you want another one immediately.
02 -
  • Don't skip the freeze step after the chocolate base—it's what prevents your layers from sliding around like they're on an ice rink when you add the fillings.
  • If your yogurt layer seems too thick to spread, it's because your Greek yogurt is actually doing its job; a slightly thicker consistency prevents layers from mixing together.
03 -
  • Keep your melted chocolate warm in a bowl of hot water while you're assembling, so it stays liquid enough to coat smoothly without hardening on you.
  • If you're sensitive to dairy, full-fat Greek yogurt tastes better than the 2% version here, and the fat actually helps your body absorb fat-soluble vitamins better anyway.
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