Description
These No Bake Chocolate-Peanut Butter Protein Cups are my current go-to snack. They take just 10 minutes to make and the muffin tin method provides instant pieces so you don’t even need a knife! Peanut butter and almond flour provide a punch of protein and the best texture while also providing fiber and nourishing fats. These flavor-packed muffin tin protein bites are the ultimate snack that will keep you full AND satisfied, with stable blood sugars and energy between meals or the perfect evening snack!
Ingredients
1 cup almond flour
1/2 cup peanut butter
¼ cup maple syrup
Pinch of salt
2 tbsp coconut oil
½ cup dark chocolate
Optional toppings: Hemp hearts or flaky salt
Instructions
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Line a mini muffin tin (makes 24) with parchment paper cups and set aside.
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In a medium bowl combine the almond flour, peanut butter, maple syrup, and salt. Mix until combined, the batter consistency should be similar to cookie dough.
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Press the dough into the lined muffin cups.
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To make the chocolate sauce: In a microwave-safe bowl, add the dark chocolate and coconut oil and microwave in 30 second intervals, stirring in between. Remove when chocolate is mostly melted, it’s ok if a few chocolate chips remain. Continue to stir and the residual heat will finish melting them, while ensuring the chocolate doesn’t burn.
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Pour the melted chocolate over the peanut butter and almond flour mixture, dividing evenly. Tap the muffin tray down on the counter to help the chocolate spread evenly. Top with hemp hearts or flaky salt, if desired.
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Place in the fridge or freezer to set for 30 to 60 minutes before eating (my favorite way to eat them is right out of the freezer!). Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Notes
These are best kept in the fridge/freezer until eaten as they become quite soft at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes