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Protein Vegan Peanut Butter Cups

Servings 24 dent mini muffin pan
Author Natalie


For the chocolate coating:

  • 300 grams of dark chocolate

For the peanut butter cream:

  • 200 grams of natural peanut butter
  • 30 grams of vegan protein powder
  • 2-3 tablespoons maple syrup
  • ½-1 cup of soy or almond milk
  • A little sea salt for decoration


  1. Melt the chocolate in the microwave or over double steam pot until fully melted.
  2. Arrange paper cups inside the dents of the muffins pan and spread chocolate to cover the paper cups on the inside.
  3. Freeze for about 15 minutes to set.

Peanut butter filling:

  1. In a bowl, place peanut butter, protein powder and maple and mix to a uniform mixture. Gradually add the soy milk until a uniform and thick paste is obtained.
  2. Transfer the stuffing to a piping bag.
  3. Remove the chocolate cups from the freezer and fill with the peanut butter filling.
  4. Pour 1-2 teaspoons of melted chocolate on top and straighten.
  5. Garnish with a little salt and freeze for about an hour to set.
  6. Remove from pan and serve.

Recipe Notes

  • The peanut butter cups are stored in the refrigerator for up to a week. You can freeze them for up to a month.
  • Instead of natural peanut butter, you can use tahini in the same amount to diversify the flavors.
  • Vegan protein powder is available in sports stores or online. You can omit it anyway.
  • You can use soy or almond milk according to your personal taste. Soy milk slightly increases the amount of protein in the cups.
  • Instead of maple you can use honey, but the taste (and color) will change slightly.