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Extremely Dark Chocolate Protein Peanut Butter Cups

Course Dessert, Snack
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 40 Peanut Butter Cups
Author Taralynn


  • 2 Bars Ghirardelli Intense Dark Chocolate 86% (Sub 1 1/2 cups your choice of chocolate)
  • 3/4 Cup Unsweetened/No Salt Added Peanut Butter
  • 2 Tbsps Organic Honey
  • 2 Scoops Vanilla Protein Powder
  • 1/4 Cup Swerve
  • Sea Salt (Optional)


  1. Melt chocolate in a bowl. You can use the stove top or microwave. 

  2. In a mixing bowl, combine peanut butter, honey, and protein powder until it forms a dough-like texture. If it's too runny, add more protein powder. 

  3. Once the chocolate is melted and smooth, stir the Swerve sweetener in. 

  4. Place your baking cups on a baking sheet. Add 1 tsp of the melted chocolate into the bottom of all the baking cups. 

  5. Add tsp sized chunks of protein peanut butter on top of the chocolate layer. 

  6. Add the last layer of chocolate on top of the peanut butter, covering it completely. 

  7. Sprinkle with a couple granules of sea salt (optional)

  8. Let the protein peanut butter cups harden. When they were completely done, I added them to a container and stored them in the freezer. 

Recipe Notes

Per Protein Peanut Butter Cup:
45 Calories, 3.5g Protein, 4g Carbs, 4g Fat, 1.5g Sugar

Perfect for a post workout!