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Protein Peanut Butter Cups



  • 2 tbsp (28g) coconut oil
  • 10 -15 drops liquid stevia; I high recommend English Toffee flavour!

I love me a nut butter cup. What’s not to love? Nut butter, chocolate, all in one bite. What I really love is the crisp edges of the chocolate cup having solidified in my silicone muffin liners. So blooming awesome!

I made use of Pulsin’s Organic Whey Protein Concentrate.  Of course it worked a treat. I toyed with the idea of making these almond butter cups and a little bit more paleo friendly but then I threw caution to the wind and opted for real deal peanut butter because sure why not. I’ve had this craving for it the past couple of weeks for no other reason than I seeing so many of the you tubers I follow eating it in their vlogs. I’m so easily influenced!

I figured a little bit could do me no harm…call it living on the edge. Of course if I was going to have peanut butter it would have to be Meridian’s super silky smooth all natural peanut butter…straight from my mighty fresh kilo tub. Divine! Yes I did most definitely licked all implements used in the making of these nut butter cups super duper clean. Nothing went to waste.

Instead of making my own chocolate I opted for the easy option…90% Lindt mellowed and softened a little with the addition of some coconut oil which worked a treat!

These turned out so damn picture perfect, I even managed to slice one in half without the usual crumbling. Patience is key. Rather than sticking the layers in the freezer to set I allowed them to more slowly solidify in the fridge which meant no funny marbling as well as the top half having perfectly cemented to the base insuring the peanut butter protein filling held tight.

I might try adding a little hint of crunch with the addition of some chia seeds next time! Or maybe some cacao nibs..or why not both?!

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  1. Melt chocolate and coconut oil in a microwave-safe jug or bowl; microwave on high for 30 seconds, stir and repeat until fully melted. It should take approximately 3-4 minutes.
  2. Alternatively, you can melt the chocolate in a heat safe bowl or jug over or in a pot of boiling water.
  3. Once melted pour 2 teaspoons into the base of 6 silicon muffin liners. Place on a tray in the fridge for 30 minutes.
  4. Meanwhile mix together peanut butter, protein powder and stevia until smooth. Set to one side.
  5. Mould peanut butter into 6 balls and flatten between the palms of your hands.
  6. Place one mound of peanut butter into the centre of each now firm chocolate base. Pour the remaining chocolate over the top of each mound being sure to cover right the way around the sides. Place into the fridge for an hour or overnight.
  7. Store in a seal tight container in the fridge for up to two weeks or the freezer for up to one month.
  8. I like to sprinkle mine with some coarse sea salt!

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