No Bake Protein Peanut Butter Cups

4 Cups140 cals

Are you ready to kill that sweet tooth with some quick Bodybuilding Protein Peanut Butter Cups? These things are DELICIOUS, simple to make, and you only need a few ingredients to them!

Start this one with either a food processor or really powerful blender. I prefer a food processor for this one but if all you have is a blender then you can make do with it!

Add into either your food processor or blender 2 tablespoons of peanut butter, 2 tablespoons of powdered peanut butter or peanut flour, 1/4 cup of drained & rinsed chickpeas, 1 scoop of vanilla protein powder, 1 teaspoon of vanilla extract, and 1/2 ounce of unsweetened vanilla almond milk.

Blend or process everything together until it starts to clump up. Once it starts to clump up, STOP! If you keep processing or blending after this point you’ll risk burning out your motor.

Take out our favorite silicone cups or really any muffin pan and evenly distribute your mix into the bottom of whatever you’re using. Silicone cups will make taking your protein peanut butter cups out a bit easier since you can kind of just peel the silicone off the cup.

Microwave Your Chocolate

Melt 2 tablespoons of dark chocolate in either the microwave or on the stovetop. I’m using the microwave today and to do this all you do is microwave them for 20-30 seconds at a time, mix them around, and repeat until they’re melted! Easy, right?

Evenly distribute that melted chocolate onto the top of each of your protein peanut butter cups and toss them in the freezer for 10-15 minutes or until they harden up.

These protein cups will last awhile in the fridge so don’t be scared to double or triple the recipe!

Like these protein peanut butter cups? Try our Pumpkin Protein Cups next!

Bodybuilding Protein Peanut Butter Cups Recipe

No Bake Protein Peanut Butter Cups

Are you ready to kill that sweet tooth with some quick Bodybuilding Protein Peanut Butter Cups? These are DELICIOUS and you only need a few ingredients!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert
Cuisine: American
Keyword: peanut butter cups, protein cups
Servings: 4 Cups
Calories: 140kcal
Cost: $1.10
Course: Dessert
Cuisine: American
Keyword: peanut butter cups, protein cups
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 Cups
Calories: 140kcal
Cost: $1.10

Ingredients

  • 2 Tablespoons Peanut Butter32g
  • 2 Tablespoons Powdered Peanut Butter12g (or Peanut Flour)
  • 1 Teaspoon Vanilla Extract
  • 1 Scoop Protein Powder30g (I love vanilla)
  • ¼ Cup Chickpeas61g Reduced Sodium (or Any Other White Bean)
  • ½ Ounce Milk Substituteor Milk
  • 2 Tablespoons Chocolate28g Dark

Instructions

  • Combine all of your ingredients aside from your Dark Chocolate into a food processor or really powerful blender
  • Process or blend everything together until it starts to clump up (be careful not to burn out your motor)
  • Take out a muffin pan or silicone cups and evenly distribute your mix into however many you want to make
  • Melt your Dark Chocolate on either the stovetop or in a microwave
  • Evenly distribute your melted chocolate on top
  • Put them in the freezer for 10-15 minutes so that they can harden up

Video

Notes

You could also cover them completely in chocolate for even more of a peanut butter cup feel by putting melted chocolate in the bottom before you put your mix in!
These will last a couple weeks in the fridge so make a bunch at a time!
Calories in the WHOLE recipe:
  • Calories: 563
  • Fat: 27g
  • Saturated Fat: 8g
  • Sodium: 455mg
  • Carbs: 37g
  • Fiber: 9g
  • Sugar: 17g
  • Protein: 43g
 
Calories in each peanut butter cup (if you make 4):
  • Calories: 140
  • Fat: 6.7g
  • Saturated Fat: 2g
  • Sodium: 113.7mg
  • Carbs: 9.2g
  • Fiber: 2.2g
  • Sugar: 4.2g
  • Protein: 10.7g

Nutrition

Calories: 140kcal | Carbohydrates: 9.2g | Protein: 10.7g | Fat: 6.7g | Saturated Fat: 2g | Sodium: 113.7mg | Fiber: 2.2g | Sugar: 4.2g

Ingredients

  • 2 Tablespoons Peanut Butter 32g
  • 2 Tablespoons Powdered Peanut Butter 12g (or Peanut Flour)
  • 1 Teaspoon Vanilla Extract
  • 1 Scoop Protein Powder 30g (I love vanilla)
  • ¼ Cup Chickpeas 61g Reduced Sodium (or Any Other White Bean)
  • ½ Ounce Milk Substitute or Milk
  • 2 Tablespoons Chocolate 28g Dark

Instructions

  • Combine all of your ingredients aside from your Dark Chocolate into a food processor or really powerful blender
  • Process or blend everything together until it starts to clump up (be careful not to burn out your motor)
  • Take out a muffin pan or silicone cups and evenly distribute your mix into however many you want to make
  • Melt your Dark Chocolate on either the stovetop or in a microwave
  • Evenly distribute your melted chocolate on top
  • Put them in the freezer for 10-15 minutes so that they can harden up

Video

Notes

You could also cover them completely in chocolate for even more of a peanut butter cup feel by putting melted chocolate in the bottom before you put your mix in!
These will last a couple weeks in the fridge so make a bunch at a time!
Calories in the WHOLE recipe:
  • Calories: 563
  • Fat: 27g
  • Saturated Fat: 8g
  • Sodium: 455mg
  • Carbs: 37g
  • Fiber: 9g
  • Sugar: 17g
  • Protein: 43g
 
Calories in each peanut butter cup (if you make 4):
  • Calories: 140
  • Fat: 6.7g
  • Saturated Fat: 2g
  • Sodium: 113.7mg
  • Carbs: 9.2g
  • Fiber: 2.2g
  • Sugar: 4.2g
  • Protein: 10.7g

Nutrition

Calories: 140kcal | Carbohydrates: 9.2g | Protein: 10.7g | Fat: 6.7g | Saturated Fat: 2g | Sodium: 113.7mg | Fiber: 2.2g | Sugar: 4.2g

9 Comments

  1. J on October 13, 2015 at 12:00 am

    I tried these for the 1st time & the filling is so super sticky & it “did” soften & start to melt in the fridge? I doubled the recipe as your YouTube channel said it could be…. any suggestions?

    • Derek Howes on October 16, 2015 at 12:00 am

      Hi J! Glad you liked them aside from them melting a bit! If you can I would just keep them in the freezer and let them thaw for around 5 minutes or so before you eat them. Another option is if you layer the bottom with chocolate and then the top so that they are sealed in, that will help prevent them from melting too!

  2. J on October 13, 2015 at 12:00 am

    Sorry forgot to say they do taste SOOOO GOOD….

  3. Kerri on November 2, 2015 at 12:00 am

    I would love to make these, but allergic to all beans, any suggestions on a replacement?

  4. J on November 16, 2015 at 12:00 am

    I did as you suggested with the dark chocolate top & bottom & it worked great…. for those that don’t want the extra chocolate…. I found dip your finger into the PB2 & you can touch the filling without the sticky fingers! It really helps to make the top smooth & the top layer of chocolate sets really nice.

  5. Jess on November 21, 2015 at 12:00 am

    These are AMAZING!!! Thank you so much for this recipe! 😀

  6. David Pelfrey on August 5, 2019 at 12:00 am

    Made these with an extra layer of chocolate underneath. These turned out really great. A little too soft for me in the fridge, I keep them in the freezer and they are perfect! Great recipe!

Leave a Comment

Recipe Rating