Light Peanut Butter Cups

Need a sweet treat at night? Try this easy to make recipe in lieu of fatty, sugary, store-bought varieties.

Course Dessert

Cuisine American

Keyword healthy dessert, healthy dessert recipe, light peanut butter cups, low sugar dessert, pb2 recipes, peanut butter cup, peanut butter dessert

Prep Time 5

Cook Time 0

Freezing Time 20

Total Time 25

Servings 12 cups

Calories 212kcal

Author Julie Germaine

12 tbsp melted coconut oil divided amongst the layers
6 tbsp PB2 (powdered peanut butter)
1 tsp almond extract also good with vanilla extract
9 tbsp cocoa powder
<2 scoops chocolate protein powder be sure you like the flavour! My fav is Magnum Chocolate Love
3 packets Splenda (optional) 1.5 teaspoons

Organize your ingredients.
Place the medium-sized muffin cups into a muffin plan, just to help keep them stable when you pour ingredients into them and help maintain the shape when freezing.
Begin by creating the creamy peanut butter layer. Melt 6 tablespoons coconut oil and combine with PB2 and half the almond extract. Pour evenly into 12 paper muffin cups.
Place tray into the freezer for 10 minutes.
Melt remaining 9 tablespoons coconut oil. Stir together with the remaining ingredients (cocoa, protein powder, almond extra, and Splenda). Take tray out of the freezer and pour this chocolate layer evenly over the 12 peanut butter cups. Return to freezer for another 10 minutes.
Remove from freezer to enjoy! (Allow to thaw on countertop for 5 minutes before biting.)
Keep peanut butter cups stored in freezer in an airtight container to maintain freshness.

P10|C10|F80

Protein: 3.7g; Carbs: 3.5g; Fat 14.5g