High-Protein Peanut Butter Cups
These things are decadent, have no added sugar, and over 20g of protein per cup. This was my second attempt at making these. I have one more idea to try to make them even better, but here’s what I have so far (which is pretty damn good).
Ingredients
• 5 scoops Metabolic Drive
• 1/4 cup of nut butter (I used almond, but peanut works)
• 1/4 cup of powdered peanut butter (like PB2)
• 1/4 cup low-calorie sweetener of choice + 1-2 tablespoons (I used monk fruit, but Splenda works)
• 1/3 cup milk + a little extra (I used almond)
• 100% pure cacao baking chocolate or stevia chocolate chips (see below)
• Coconut oil or MCT oil (see below)
Instructions
First make the filling:
Add protein powder, powdered peanut butter, sweetener, nut butter, and milk to a bowl. Mix it up. Your hands work best and, yes, this is very sticky. Add a small amount of additional milk as needed until you like the texture and all the protein powder is dissolved.
Now make the chocolate coating:
Add chopped-up baking chocolate bar or chocolate chips to a bowl along with a little coconut oil. Microwave for 30 seconds, stir it, and nuke it again as needed until melted. Add the additional 1-2 tablespoons of sweetener and stir. You may not need that if using pre-sweetened chocolate chips.
I didn’t give amounts for these because it depends on the size of your cups and whether you like a thick or thin chocolate coating. I started with about half a bar of baking chocolate for 7 cups. If you’re using stevia chocolate chips, well, you’ll figure it out. This ain’t rocket surgery.
Now put it all together:
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Using silicone cupcake cups (paper sticks too much), add a spoonful of melted chocolate to the bottom of each cup and swirl it around a little.
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Add the nut butter filling. It’ll look like this:
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Add the rest of the melted chocolate to the top.
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Freeze or refrigerate. The coconut oil will help set the chocolate.
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Store in fridge. They get gooey fast when they’re not cold.
One More Idea
Next I’ll try using all powdered peanut butter and no actual nut better. That would lower the calories and maybe provide an even better texture. We’ll see. If you try it, let me know! Also, I’ll use a thicker coating of chocolate for the bottom and top. This will keep them together better.
NOTE: This is for @T3hPwnisher since I disappointed him with “peanut butter cup” cream of buckwheat. 
