High Protein Homemade Reese’s Cup
These high protein chocolate peanut butter cups are a macro-friendly, homemade Reese-style treat made with a dark chocolate shell and a creamy protein PB filling. They set in the freezer, store well in the fridge, and are perfect for meal prep snacks or a healthier dessert when you want the classic chocolate-peanut butter combo with added protein.
Ingredients
Chocolate Shell
- 110 g dark chocolate 70–85% cocoa, chopped
- 10 g coconut oil
Protein Peanut Butter Filling
- 30 g vanilla whey or casein protein powder or a whey/casein blend
- 30 g powdered peanut butter
- 25 g peanut cookie-style powder or finely crushed peanut biscuits/cookies
- 2 tsp zero-calorie sweetener adjust to taste
- 3 tbsp cold water add gradually, more as needed
- 1 pinch fine sea salt
Topping
- sea salt flakes optional, for topping
Instructions
Make the Chocolate Shell
- Add the dark chocolate and coconut oil to a microwave-safe bowl. Microwave for 30–45 seconds, stir well, then microwave in 15–20 second bursts until fully melted, smooth, and glossy.
- Spoon a thin layer of melted chocolate into 12 silicone muffin cups. Tilt/swirl to coat the bottom and slightly up the sides.
- Freeze for 5–7 minutes until the chocolate base is set.
Mix the Protein PB Filling
- In a separate bowl, whisk together the protein powder, powdered peanut butter, cookie powder, sweetener, and a pinch of fine sea salt to prevent clumps.
- Add cold water 1 tablespoon at a time, stirring between additions, until the mixture becomes smooth and thick like natural peanut butter. Add a little more water if needed.
Assemble and Set
- Divide the filling evenly among the 12 cups. Press gently to flatten, keeping a small border so the chocolate can seal around the filling.
- Pour or spoon the remaining melted chocolate over the filling to fully cover and seal each cup. Tap the molds lightly to smooth the tops.
- Sprinkle with sea salt flakes (optional). Freeze for about 60 minutes, or until fully set.
- Store the cups in the refrigerator for a firmer texture and best bite. Let frozen cups sit at room temperature for a few minutes before eating.
Notes
- For the smoothest shell, melt chocolate gently in short bursts and stir often to avoid overheating.
- Add water to the filling slowly; different protein powders absorb liquid differently, so you may need slightly more or less.
- Silicone molds release cleanly; if using paper liners, chill well and peel carefully for best results.
- These taste even better after a few hours in the fridge as the filling firms up and the flavors meld.