The Best Bodybuilding PROTEIN Peanut Butter Cups Recipe

Bodybuilding Protein Peanut Butter Cups Recipe
Written by The Protein Chef

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!

Here is the recipe:

  • 2 Tablespoons (32g) Peanut Butter
  • 2 Tablespoons (12g) Powdered Peanut Butter (or Peanut Flour)
  • 1 Teaspoon Vanilla Extract
  • 1 Scoop (30g) Vanilla Protein Powder
  • 1/4 Cup (61g) Reduced Sodium Chickpeas (or Any Other White Bean)
  • 1/2 Ounce Unsweetened Vanilla Almond Milk (or Regular Milk/Other Milk Substitute)
  • 2 Tablespoons (28g) Dark Chocolate

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

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 stove top or in a microwave. Evenly distribute your melted chocolate on top. Put them in the freezer for 10:00-15:00 so that they can harden up. Mouthgasm!


  • 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!

About the author

The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.


  • 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?

    • 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!

  • 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.

  • 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!

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