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.  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.

[tasty-recipe id=”3330″]