Protein Peanut Butter Cups

Ingredients

• 150 g dark chocolate (70%), chopped
• 64 g (4 tbsp) natural peanut butter
• 60 g (2 scoops) vanilla whey protein
• 15 ml (1 tbsp) maple syrup
• 1–2 tbsp milk (just enough to form a dough)
• Flaky sea salt, for the top

Steps

1. Line a standard muffin tin with 10 paper liners.
2. Melt the chocolate in 20-second bursts in the microwave, stirring between each, until glossy.
3. Spoon about 2 tsp of chocolate into each liner and tilt so it coats the bottom. Freeze for 5 minutes.
4. Stir the peanut butter, whey, maple syrup and milk into a thick, play-dough texture.
5. Roll into 10 balls and flatten each one into a disc slightly smaller than the liner.
6. Press one disc onto each set chocolate base.
7. Spoon the remaining chocolate over the tops to seal the edges.
8. Sprinkle with flaky salt and freeze for 20 minutes until firm.
9. Peel and snap. Store in the fridge for up to 7 days.