These chocolate peanut butter protein cups are the ultimate make-ahead snack. Rich, satisfying, and naturally sweetened, they’re made with simple pantry ingredients like almond flour, peanut butter, and dark chocolate for that perfect mix of nourishing fats, fiber, and protein. Best of all? No baking required—just mix, press, pour, and chill.

A white plate of No Bake Peanut Butter & Chocolate Protein Bars on a marble counter

As a registered dietitian and a big fan of satisfying snacks, I love how these protien-packed bites support balanced blood sugars, keep you full between meals, and curb cravings in the most delicious way. I’ve been on a serious chocolate and peanut butter kick lately… if you’ve tried my Homemade Chocolate Peanut Butter Protein Bars or these Chocolate-Coated Frozen Greek Yogurt Bars, you know what I mean. There’s just something about that combo of rich, creamy peanut butter and dark chocolate that hits every single time.

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I started making these when I needed a grab-and-go option that actually held me over. Not only are they pre-portioned thanks to the muffin tin (hello, snack prep win!), but they’re freezer-friendly and so easy to customize. Plus, they’re a great way to add more satisfaction and energy to your day—something I encourage all my clients to explore when they’re looking to better understand their cravings.

Ingredients for No Bake Peanut Butter & Chocolate Protein Bars in white glass bowls, including almond flour, peanut butter, maple syrup, salt, coconut oil, dark chocolate, hemp hearts or flaky salt

Why These Ingredients Work For You

These snack cups aren’t just delicious— they’re designed to do something for you. As a dietitian, I’m all about Nutrition by Addition. Instead of focusing on what to cut out, I help my clients look at what we can add to help support energy, manage cravings, and feel more satisfied throughout the day. And these little peanut butter chocolate cups? They’re the perfect example.

Almond flour: Adding some protein, fiber, and nourishing fats to this recipe, almond flour gives these cups a soft, cookie dough-like texture. Plus, it’s a great source of magnesium and vitamin E— two nutrients that help support mood and energy, exactly what you want out of a snack. You can also make your own – just blitz almonds in a high-speed blender!

Peanut butter: The peanut butter adds that creamy richness and a boost of protein and fat to help keep you full longer.

Maple syrup: I like using maple syrup for this recipe because it lends a natural sweetness to the protein bites that compliment the peanut butter, dark chocolate, and salt nicely while also helping the base stick together.

Dark chocolate & coconut oil: This combo together is *chef’s kiss*. Not only do they melt beautifully together, the coconut oil helps the chocolate solidify while maintaining a smooth texture that’s easy to bite into.

Hemp hearts and sea salt: The hemp hearts and flaky sea salt are both optional. I love the crunch of a sprinkle of flaky salt and hemp hearts add omega-3’s and protein to this snack. You can play around with other toppings and add things like nuts, pretzels, granola, or dried fruit for different flavor combos!

How To Make These High Protein Cups

Ingredients for No Bake Peanut Butter & Chocolate Protein Bars in white glass bowls, including almond flour, peanut butter, maple syrup, salt, coconut oil, dark chocolate, hemp hearts or flaky salt

Prep the muffin tin: Line a mini muffin tray (makes 24) with parchment liners and set aside.

Ingredients for No Bake Peanut Butter & Chocolate Protein Bars in a white glass bowl, including almond flour, peanut butter, maple syrup, salt, coconut oil, dark chocolate, hemp hearts or flaky salt

Make the base: In a medium bowl, mix almond flour, peanut butter, maple syrup, and a pinch of salt. The texture should resemble cookie dough.

Ingredients for No Bake Peanut Butter & Chocolate Protein Bars mixed in a white glass bowl, including almond flour, peanut butter, maple syrup, salt, coconut oil, dark chocolate, hemp hearts or flaky salt

Once the dough looks like this, divide evenly among muffin cups and press down with the back of a spoon or your fingers.

A muffin tin of No Bake Peanut Butter & Chocolate Protein Bars on a marble counter

Make the chocolate sauce and spoon over the each cup. Tap the tray to smooth out the tops.

No Bake Peanut Butter & Chocolate Protein Bars on a marble counter

Sprinkle with flaky sea salt or hemp hearts, if using.

A stack of three No Bake Peanut Butter & Chocolate Protein Bars on a marble counter

Pop in the fridge or freezer until set (30–60 mins). Store in an airtight container in the fridge (2 weeks) or freezer (3 months).

Prep like a pro: Double the recipe and freeze half for snack emergencies (you know the ones). Store in freezer-safe bags and grab as needed.

A white plate of No Bake Peanut Butter & Chocolate Protein Bars on a marble counter

Watch how to make it here!

If you make these Peanut Butter and Chocolate Protein Cups, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo

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A white plate of No Bake Peanut Butter & Chocolate Protein Bars on a marble counter

No Bake Chocolate-Peanut Butter Protein Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 23 reviews
  • Author: Lindsay Pleskot, RD
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 24 1x
  • Category: Dessert
  • Method: Chilling
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

These chocolate peanut butter protein cups are the ultimate make-ahead snack. Rich, satisfying, and naturally sweetened, they’re made with simple pantry ingredients like almond flour, peanut butter, and dark chocolate for that perfect mix of nourishing fats, fiber, and protein. Best of all? No baking required—just mix, press, pour, and chill.

Ingredients

Scale

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

  1. Line a mini muffin tin (makes 24) with parchment paper cups and set aside.

  2. 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.

  3. Press the dough into the lined muffin cups.

  4. 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.

  5. 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.

  6. 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.