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


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


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.


Nutrition Facts

Protein 4.4g
Total Fat 4g
Total Carbohydrates 5.6g

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April 10th, 2016