If you have a peanut allergy like me, you’ve never been able to get in on the hype of peanut butter cups. Thankfully, almond butter exists and these Almond Butter Protein Cups are a hit! (Peanut-lovers approved!)
How To Make Almond Butter Protein Cups:
It is very simple to make this Almond Butter Protein Cups recipe. There are three layers, all of which can be mixed in bowls (no baking).
Each layer gets slowly added to a silicone baking tray. The tray gets placed in the freezer or fridge between adding layers. Once it is fully hardened, they are ready to enjoy!
Why You’ll Love This Recipe:
There are many reasons to love this recipe!
- You really only need 5 ingredients (which you probably already have on hand!)
- It is no-bake! Meaning there is no cooking or baking involved.
- It’s bite-sized and easy to take with you on the go, to school, or to work.
- It is protein-packed! (With my favourite protein flavour Maple Vanilla!)
Other Protein Packed Snacks You May Like:
- Pumpkin Butterscotch Protein Muffins
- Coffee Wafer Protein Balls
- Maple Pumpkin Brownies
- Chocolate Protein Yogurt
Almond Butter Chocolate Protein Cups
- 1 ⅓ cup oats
- ¼ cup almond butter
- ¼ cup maple syrup
- ½ cup almond butter
- 1 tsp maple syrup
- 1 scoop Raw Nutritional maple vanilla protein
- 1 cup vegan chocolate chips or chunks
- pinch sea salt optional
- drizzle almond butter or cookie butter optional
- Incorporate the base ingredients together in a bowl then press the mixture into a silicone muffin tray. Place in the freezer while you move onto the next step.
- For the middle layer, first combine the almond butter and maple syrup. Then slowly incorporate the protein powder until well combined.
- Remove the muffin tray from the freezer and pack down the middle layer. Then place it back in the freezer.
- Next, melt the vegan chocolate until smooth. Remove the tray again from the freezer and top each cup with a thin layer of chocolate.
- Place in the fridge and refrigerate until the chocolate hardens.
- Remove cups from the tray, and (optionally) top with sea salt and almond or cookie butter.
- Using a silicone muffin tray is recommended for easy removal
- You can use a non-stick muffin tray, but may need a knife to help remove the cups
If you tried making this recipe make sure to leave a comment + rating below! I would love to hear your thoughts!
And tag @christa.maria on Instagram with the hashtag #DishingUpPlants! 🙂