I have already made some protein peanut butter cups, and wanted them again. This time I decided to change it up a little and use dark chocolate and almond butter. I have to say, I really like the combination of dark chocolate and almond instead of milk chocolate and peanut butter. Of course both are pretty darn delicious!
They take a little bit of time to make because you have to chill them until the first layer of chocolate hardens. Then you have to make the filling and put it in the freezer to set. Finally, you add the last layer of chocolate to the top and put back into the refrigerator or freezer until it hardens.
They are definitely worth the time it takes to make them. They go up there with some of my favorite recipes I have ever made. Ā The time went by pretty quick because I was watching the Tour de France while making them. During the month if July I pretty much spend my days cycling, cooking, and watching the Tour de France.
The almond filling was made from Greek yogurt, cinnamon bun combat protein powder, a little bit of milk, and Buff Bake snickerdoodle almond butter. It tasted so good that I really wanted to just start eating it with a spoon.
Protein Dark Chocolate Almond Butter Cups
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 6 almond butter cups 1x
Description
Decadent dark chocolate filled with cinnamon snickerdoodle protein almond butter mixture. Each cup has 15 grams of protein!
Ingredients
- 1 cup (225g) Amber Lyn sugar free dark baking chocolate
- 2 scoops (67g) MusclePharm cinnamon bun combat protein powder
- 1/4 cup + 2 tbsp. (85g) plain nonfat Greek yogurt
- 1 tbsp. milk or water
- 1/4 cup (64g) Buff Bake snickerdoodle almond butter
Instructions
- Heat dark chocolate in a double boiler. Sit out 6 silicone or foil muffin liners. Spoon about 2 tbsp. of chocolate in each. Should have aout 1/3 of the chocolate left over. Use a spoon to spread chocolate evenly on the sides of the liner so that it is completely coated. Put in freezer for about 20 minutes.
- Add Greek yogurt, almond butter, and milk to a medium bowl. Mix well. Add protein powder. Mix again. The mixture will be very thick and sticky.
- Spoon almond butter mixture evenly into the 6 muffin liners filled with chocolate. Put in freezer for another 20-30 minutes.
- Finally, reheat chocolate if it has hardened. Once melted, add chocolate to the top of each to cover the almond butter mixture. Refrigerate or freeze until chocolate is hardened. Enjoy!
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Fat: 15
- Carbohydrates: 20
- Fiber: 3
- Protein: 15