[RECIPE] Protein Peanut Butter Cups
![[RECIPE] Protein Peanut Butter Cups](http://www.33fuel.com/cdn/shop/articles/IMG_20200725_142943_{width}x.jpg?v=1597325759)
Sometimes you just can’t ignore those sweet cravings. But not all treats have to be loaded with complete rubbish. This protein peanut butter cup recipe courtesy of Ross Austen hits the spot: using quality ingredients like raw cacao, 100% natural protein and organic peanut butter means you can enjoy a nutritious, delicious treat
Ingredients
Makes 8
- 185g finely chopped cocoa butter / buttons
- 45g raw cocoa powder or cacao powder
- 1 tsp vanilla extract
- 1g sea salt (more if required for taste)
- 3 tbsp Premium Protein powder
- 3 tbsp organic peanut butter
Method
- Arrange 8 cupcake liners on a small baking tray. Set aside
- Grab a bowl and add 3 tbsp of peanut butter and 3 tbsp of Premium Protein. Mix together, form 8 teaspoon sized balls and set aside
- Add 2 inches of water to a large saucepan and bring to a boil over medium-high heat. Then set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water
- To the mixing bowl, add finely chopped cocoa butter and let melt
- Once melted, remove bowl and set aside. Turn off the stove and set the saucepan aside
- Add cacao or cocoa powder, vanilla extract and sea salt. Whisk to combine until there are no clumps
- Taste and adjust flavour as needed
- Carefully pour chocolate into 8 cupcake liners to 1/3 of the liner. Transfer to the freezer for 15 mins
- Remove the tray from the freezer and push protein balls into the centre of each chocolate and cover with more chocolate. Transfer chocolate to the freezer or refrigerator to set for ~10-minutes
- Enjoy straight from the freezer, refrigerator or at room temperature. Store leftovers in a well-sealed container in the refrigerator for 1 week or in the freezer up to 1 month
You’ll need a bag of Premium Protein to make these peanut butter cups. But fear not, you’ll still have plenty left over for recovery shakes!
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