digestive health

Peanut Butter Cups

Make these for Easter and blow the socks off your family and friends ?.

A slightly different version of chocolate cups, this time without jam, for all the die hard peanut butter lovers ?.

I think I like this variation slightly better than the PB&J cups but you should make them both and decide for yourself.

Recipe makes 6 cups.


• 100g Lindt 78% dark chocolate

• 1/2 tsp coconut oil

• 25g oat flour (can sub for coconut flour)

• 25g vanilla protein powder

• 55g @mayversfoods peanut butter

• 1 tbsp pure maple syrup

• Dash of almond milk

• Roasted salted peanuts to garnish


– Melt chocolate & coconut oil together.

– Spoon about 1 tsp into each cupcake liner.

– Spread choc mix over the entire base & slightly up the sides of cupcake liners.

– Place cupcake liners in a muffin tin (so they hold shape) and place in the fridge to set.

– Mix oat flour, protein powder, peanut butter, maple syrup and almond milk together – add milk until you have a thick cookie dough consistency, you don’t want it to be too runny!

– Spoon PB dough mixture evenly into each cupcake liner.

– Cover with remaining melted chocolate & top with roasted peanut pieces.

– Place in the fridge to set for one hour.

➡️ 197cals: P10/ C11/ F14 (per cup)


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