Not Reese's, but not sorry. These protein-packed peanut butter cups will feel like you are cheating but you're not! Gluten and dairy free with no added sugar, high fiber, and plenty of nutrients, stop what you are doing right now and whip up a batch of peanut butter cups.
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Peanut butter cups were always my favorite candy growing up. When I had to go gluten and dairy free, they were just one of the things that I learned to live without.
While I love Justin’s Dark Chocolate Organic PB Cups, even a small serving can have a lot of added sugar. So, I decided to make my own -- with increased fiber and protein so I wouldn’t get a sugar crash.
I worked with Lily’s Sweets to create this recipe, and with a motto like “Less Sugar. Sweet Life.”, you know that they value naturally sweetened treats that don't skimp on flavor.
The Recipe
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Healthy Protein-Packed Peanut Butter Cups (or Bars)
Gluten-free | Dairy-free | No Sugar Added
Ingredients
¾ cups peanut butter (make/buy a variety that just has peanuts and salt as the ingredients)
5 medjool dates, pitted
⅓ cup oats**
¼ cup chia seeds
1 scoop vanilla protein powder, plant-based
2-3 bars of Lily’s Sweets dark chocolate
½ Tbsp coconut oil
Instructions
Wash hands.*
Line a mini muffin tin with liners or parchment paper.
If making cups, use a double boiler (or a pan set on top of a pot of boiling water) to melt one chocolate bar and the coconut oil. Use a ½ tablespoon measure to measure the melted chocolate in even portions into the lined mini muffin tins. Place the muffin tin into the freezer and allow to harden.
In a food processor, add peanut butter and pitted dates. Pulse and blend a few times until incorporated.
Add in oats and chia seeds and blend again.
Add in protein powder and blend again until all ingredients (added so far) are evenly combined.
If too wet, add more dry ingredients as desired (i.e. more seeds or protein powder). If too dry, add more wet ingredients as desired (i.e. nut butter)
If making cups, use an ice cream or cookie scoop to place evenly sized balls into individual tins. If using a different pan to make protein bars, place mixture into pan and press down until evenly distributed.
Place the tin or pan in the freezer until the peanut butter mixture has hardened.
Once the peanut butter mixture has hardened, take the tins out of the freezer and set aside. Melt the remaining chocolate bars (I usually use the same pan as to not waste any chocolate :) but if you are using a new pan you may want to add a little coconut oil before melting the chocolate down).
Using a ½-1 Tablespoon measure, add melted chocolate on top of the frozen peanut butter mixture in each of the cups. Chocolate should cover the top of the peanut butter mixture so that it is not seen but also not so much that the cups are overflowing. If making bars, drizzle or decorate as desired.
Place cups/bars back in the freezer for at least 10-15 minutes so that they harden and solidify.
Store in the freezer for up to a month. Enjoy!
Notes
*See this post for instructions on proper hand washing for optimal health: https://www.anniweeks.com/post/organize-with-anni-how-to-set-up-a-sanitation-station
** Make sure to purchase gluten-free oats
Have you taste tested this recipe? Tell me what you think!😍👍
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