Protein Peanut Butter Cups

October 5, 2013


This recipe isn’t totally raw but it could be!  If you love peanut butter cups (ie. reese PB cups), you will love these.  But, the best part is that these are low in sugar, dairy free and free of any artificial ingredients.  You could sub almond butter but really, peanut butter is so much better!
These Peanut Butter cups are perfect for a pre or post workout meal!  I doubled this recipe as my muffin tins are a little larger plus I have to share these with my husband (makes about 12 Peanut Butter Cups).
Bottom Layer:
  • 2 Tbsp coconut oil, melted
  • 1/4 cup natural smooth peanut butter
  • 1/2 tsp pure vanilla extract
Top Layer:
  • 2 Tbsp coconut oil, melted
  • 1/4 cup smooth peanut butter (all-natural)
  • 1 tsp pure vanilla extract
  • 1/4 cup raw cocoa powder
  • 1 Tbsp maple syrup (or stevia for sugar free)
– Line a mini muffin tray with 12 cupcake liners.
–  Bottom layer: stir all ingredients for the bottom layer together until smooth. I warmed all the ingredients on stove top.
– Put the tray in the freezer and leave for about 15 minutes or until solid.
– Top layer: as with the first layer, stir all ingredients together until smooth and divide on top of the set chocolate mixture.
– Return to the freezer and freeze until solid.
– Store the treats in the fridge (or the freezer)