Protein Peanut Butter Cups

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April 10, 2016

So it’s confession time, this recipe doesn’t contain peanut butter. SAY WHAT?! I know, stay with me… Instead it uses peanut flour, which gives all the deliciousness and protein of peanut butter, but without so much fat – bonus! My peanut butter cups also use whey protein to boost the protein content further, with a touch of Sukrin’s amazing sugar free icing to add a little sweetness without sugar.

I prefer to use a silicone chocolate mould to make these as it’s easy to get them out of, but you can use a classic chocolate mould, or even small paper cake cases if you don’t have one.

  • Prep: 10 mins
  • Yields: 4 servings

Ingredients

50g chocolate (I used sugar free dark chocolate, Sukrin also do a great sugar free milk chocolate)

15g Sukrin Peanut Flour

5g Sukrin Sugar Free Icing Sugar

15g vanilla whey protein

1 pinch of salt

30ml water

Directions

1Place the silicone mould in the freezer to chill whilst you melt the chocolate.

2Do this by putting it in a large bowl over a pan of hot water.

3Once the chocolate has melted, take the mould out of the freezer and spoon a small amount into the mould.

4Spread the chocolate round the sides by tipping the mould so the chocolate coats the inside.

5Place this in the freezer for a few minutes to set whilst you make the filling.

6To do this mix together the peanut flour, protein powder & salt. Then add the water little by little until it turns into a thick paste, similar to slightly runny peanut butter.

7Remove the mould from the freezer and spoon a small amount of the filling into each mould. Leaving a small gap at the top.

8Fill the gap with a little more melted chocolate and return it to the freezer or fridge. Allow the peanut butter cups to fully chill before attempting to press them out of the mould.

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Nutrition Facts

Calories72
Protein 4.4g
Sugar0.2g
Total Fat 4g
Total Carbohydrates 5.6g

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April 10th, 2016