Forgive me if this is controversial, or if you disagree, but I’ve been told that Chocolate+Peanut Butter is the BEST flavor combination ever invented (I’m allergic so really couldn’t say)!
Here is what people have told me….There’s something magical about creamy, salty peanut butter combined with smooth, dark chocolate…it’s the perfect dessert!
Do you agree?
Clearly, there must be something to this since the candy isle is filled with dozens of options with this flavor profile. It must be primally delicious!
But, here is the thing. If you flip those orange-wrapped candies over and read the nutrition label you’ll quickly discover that SUGAR is the main ingredient, rather than peanuts or chocolate. You’ll also see that protein and fiber is very minimal or non-existent.
Not the healthiest way to enjoy the BEST flavor combination of all time IMO!
Of course, you KNOW that I have the solution for you today…a simple recipe that allows you to enjoy ALL the peanut butter and chocolate flavors that you love without ANY of the guilt and weight gain of traditional candies.
Not only do these homemade peanut butter cups (I make mine with sunflower butter) taste incredible, it also packs a protein punch with the addition of TRULEAN Frosted Vanilla Cake Whey Protein (you could also try this with TRULEAN Chocolate Peanut Butter Cup Whey Protein for an extra chocolatey-peanut-buttery flavor!)
Protein Peanut Butter Cups
• 1 cup salted, roasted peanuts
• 1 Tablespoon coconut oil, divided
• 1 scoop TRULEAN Frosted Vanilla Cake Whey Protein
• 1 teaspoon honey (optional)
• 1 (9oz) bag Lily’s Stevia-Sweetened Dark Chocolate Chips
• 24 mini cupcake liners
• 1 Tablespoon flake sea salt
1. Combine the peanuts and 1 teaspoon of the coconut oil in a food processor. Pulse until crumbly.
2. Add the scoop of Frosted Vanilla Cake Whey Protein and a teaspoon of honey. Blend for 2-3 minutes, until the peanut butter becomes smooth and glossy.
3. Melt the chocolate chips and remaining 2 teaspoons of coconut oil in a double boiler over low heat. Stir until smooth.
4. Place 1 teaspoon of melted chocolate into the bottom of each mini cupcake liner and place in the fridge for 10 minutes until the chocolate becomes solid.
5. Place a teaspoon of protein peanut butter on top of the hardened chocolate and top with enough melted chocolate to cover the peanut butter. Top with flaked sea salt. Place the peanut butter cups back in the fridge for 10 minutes until solid. Store leftovers in the freezer. Enjoy!
Nutrition in 1 cup: (makes 24 cups): Calories: 81 Fat: 6g Carbohydrates: 4g Sodium: 23mg Fiber: 4g Protein: 4g Sugar: 0g
Another (quicker!) way to enjoy the incredible flavors of Chocolate and Peanut Butter is to blend up a protein shake with TRULEAN Chocolate Peanut Butter Cup Whey Protein!
Either way, be sure to get your chocolate and protein fix in a form that’s low in sugar and packs a healthy dose of protein!
Yours in Health and Wellness
~ Coach Leon