Peanut Butter Cups



  • ¼ cup dark chocolate morsels
  • 2 scoops Chocolate protein powder
  • 1 Tbsp. psyllium husk powder
  • ½ cup pumpkin puree
  • 6 tsp. all-natural smooth peanut butter, divided use


  1. Prepare twelve mini muffin cups by lining with muffin papers.
  2. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside.
  3. Place protein powder, psyllium husk, and pumpkin in a food processor. Pulse until it forms a dough.
  4. Divide dough into 12 small balls; place each ball in a muffin cup. Press dough down into a flat disk with a depression in the middle. Place ½ tsp. peanut butter in each depression.
  5. Drizzle melted morsels evenly over each peanut butter cup; spread to create a thin chocolate layer on top.
  6. Freeze for 30 minutes, or until chocolate hardens.

Nutritional Information:

(per serving, 1 cup, 1/12 recipe)

  • Calories: 74
  • Fat: 3 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 g
  • Sodium: 55 mg
  • Carbohydrate: 8 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Protein: 4 g

Peanut Butter Cups

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