Ingredients
Scale
2/3 cup natural creamy peanut butter
1/3 cup vanilla protein powder (30 g), plant-based or whey
2 tablespoons pure maple syrup
10 ounces semisweet or dark chocolate chips (vegan if preferred)
2 teaspoons coconut oil
Flaky sea salt (optional)
Instructions
- Microwave peanut butter in a small bowl for 20-30 seconds until runny.
- Stir in protein powder and maple syrup until well combined.
- Scoop mixture into 12 portions and flatten into 1.5-inch discs; set aside.
- Melt chocolate chips and coconut oil in the microwave in 30-second increments, stirring until smooth.
- Place 1 tablespoon of melted chocolate into each well of a 12-cup muffin pan and spread evenly.
- Place a peanut butter disc into each well and top with remaining chocolate.
- Sprinkle with sea salt if desired and freeze for at least 15 minutes until set.
- Store in an airtight container in the fridge for 5 days or freezer for 3 months.
Notes
- Use a silicone muffin pan for the easiest removal without liners.
- Watch chocolate carefully to avoid burning.
- Ensure peanut butter is natural and runny for the best filling texture.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 240 calories
- Sugar: 12 g
- Sodium: 8 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 2 mg