Mini Protein Peanut Butter Cups (Gluten Free, Vegan)

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These Mini Protein Peanut Butter Cups are gluten free, vegan, and low sugar. They’re a healthier, homemade version of the classic we all know and love and are made with only four simple ingredients! The rich chocolate coating adds crunch to the creamy peanut butter center that will have you going back for more. Oh, and what’s better than a simple, decadent treat? A sneaky high protein one!

Chocolate and peanut butter is EASILY one of my favorite combos on the planet. Growing up, Reeses and Butterfingers were my go-to candy because they both have that delicious peanut buttery flavor! Now, I love enjoying those every now and then but I usually prefer a clean-ingredient alternative like these homemade peanut butter cups. Instead of a laundry list of ingredients, refined sugars, additives, fillers, and corn syrup that are found in the traditional candy bar, these are made with only four ingredients you probably already have at home AND will keep you satisfied instead of resulting in a sugar crash! It makes me so happy to make and share recipes for treats that taste equally as good, if not BETTER, than the conventional ones that we all grew up with.

I love this recipe because the protein powder adds a little bit of extra staying power, a super fluffy texture to the peanut butter, a nice hint of vanilla, and just the right amount of sweetness. It is TO DIE FOR. And while you can make these any time of the year with a regular mini cup mold (I keep these stashed in my freezer), they’re so fun to make for holidays by switching up the candy mold you use to match the occasion! I love this ghost or pumpkin mold for Halloween or egg mold for Easter. SO cute 😍

Why You’ll Love These

• Higher protein – Compared to traditional Reese’s cups, these have a sneaky amount of protein in every cup. There’s about 5g of protein in each depending on what protein powder you use!
• Blood sugar supporting – There’s no refined sugar in these and a nice balance of healthy fats and protein which will keep you fuller for longer, satisfied, and won’t produce a big blood sugar crash that will have you craving more and more!
• Easy prep and ready in no time – Everything comes together easily! The most time consuming part of this recipe is waiting for the cups to harden in the freezer for at least an hour.
• Dietary friendly – These are gluten free, vegan, dairy free, low sugar, and higher protein. You can make these refined sugar free depending on certain ingredients used.

Watch how to make them HERE.

What You’ll Need

• Peanut butter – I use organic peanut butter that only has peanuts and salt as the ingredients. It’s runny and makes measuring and mixing easier this way! Any nut/seed butter will work but the taste will be a little different.
• Chocolate chips – I love these dairy free chocolate chips. If you want to keep this recipe refined sugar free, Hu Gems are my favorite and sweetened with coconut sugar.
• Coconut oil
• Vanilla protein powder – I used FlavCity Vanilla (code: CALLA for 15% off) but you can use any that you have on hand

How To Make

1. Place liners in a mini muffin pan OR arrange mini muffin liners on a plate (pictured above) OR if you have silicone molds, set those aside. (Tip: There are so many options because I want to make sure ANYONE can enjoy these no matter what kitchen supplies you have. Either way, make sure that what you’re using can fit in your freezer!)
2. Add one-third cup chocolate chips and one tablespoon of coconut oil into a small bowl. Microwave for thirty seconds, stir, and repeat until fully smooth and melted.
3. Place about one teaspoon of melted chocolate in the bottom of each muffin liner or silicone mold. Set in the freezer. (Tip: I recommend using a spoon to push up the melted chocolate on the sides of each liner to hide the peanut butter layer.)
4. In a separate bowl, mix together the peanut butter and coconut oil. Stir in the protein powder until a dough forms.
5. Remove the mini muffin liners from the freezer and add about a half teaspoon of the peanut butter mixture to each cup or mold. Set back in the freezer.
6. Melt the remaining two-thirds cup of chocolate chips and one tablespoon of coconut oil in the microwave. Microwaving for thirty seconds, stir, and repeat until smooth.
7. Remove the mini muffin liners from the freezer again and top with the melted chocolate.
8. Set back in the freezer for at least one hour until the chocolate is hardened. Keep the stored in the freezer and enjoy!

Recommended Tools

• Mini muffin pan
• Silicone candy molds – Here are the regular, pumpkin, ghost, and Easter ones I use!
• Mixing bowls
• Silicone spatula – This makes it easier to stir the chocolate without it sticking as much.
• Stainless steel measuring cups and spoons
• Glass food storage container – Keep these stored in the freezer and let them thaw a little before eating!

More Easy, Delicious Homemade Candy

Healthy Homemade Butterfingers (Gluten Free, Vegan Friendly)

Healthy Homemade Paydays (Gluten Free, Vegan)

No Bake Healthier Snickers Bites (Gluten Free, Vegan, High Protein)

Print Recipe

Mini Peanut Butter Protein Cups (Gluten Free, Vegan)

Course: Dessert

Keyword: chocolate, cups, easy, healthy, mini, no bake, peanut butter, plant based, protein, vegan

Servings: 20 cups

Ingredients

For the chocolate layers

• 1 cup chocolate chips
• 2 tbsp coconut oil

For the peanut butter layer

• 1/3 cup peanut butter (only ingredient should be peanuts or peanuts and salt)
• 1/2 tbsp coconut oil (melted)
• 1 scoop vanilla protein powder (about 1/3 cup)

Instructions

• Place liners in a mini muffin pan OR arrange mini muffin liners on a plate (see above picture).
• Add 1/3 cup chocolate chips and 1 tbsp coconut oil into a small bowl. Microwave in 30 second intervals, stirring between each.
• Place about 1 teaspoon of melted chocolate in the bottom of each muffin liner. Set in freezer.
• In another bowl, mix together your peanut butter and coconut oil. Stir in protein powder.
• Remove mini muffin liners from the freezer. Add about 1/2 tsp peanut butter mixture to each cup. Set back into the freezer.
• Melt the remaining 2/3 cup chocolate chips and 1 tbsp coconut oil in the microwave.
• Remove your muffin liners from the freezer and top with melted chocolate. Set back in the freezer for at least 1 hour or until chocolate has hardened.
• Store in the freezer!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes, follow along on Instagram, TikTok, and Pinterest!