Protein Almond Butter Cups

These nut butter cups have a shot of protein in every bite!

20 minutes

Difficulty

This is our estimate based on online research.
Calories:	142
Fat:	10 g
Carbohydrates:	14 g
Protein:	1 g
Calculated per serving.

by ACleanBake

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Serves: 12

Ingredients

.25 cup .25 cup .25 cup Almond Butter, or your favorite nut or seed butter
3 Tbsp 3 Tbsp 3 Tbsp Hemp Hearts, ground up (aka hemp protein powder, or your favorite unflavored protein powder)
4 Tbsp 4 Tbsp 4 Tbsp Coconut Sugar
.25 tsp .25 tsp .25 tsp Salt
2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic
.75 cup .75 cup .75 cup Dark Chocolate Chips
1 Tbsp 1 Tbsp 1 Tbsp Cocoa Powder, Organic

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

["Line a 12-cup mini muffin tin with muffin/cupcake papers and set aside.","In a small, microwave-safe bowl, heat the peanut (or other) butter for 20-30 seconds and stir until smooth. Add the protein powder, sweetener and a pinch of salt and stir to combine. If you are having a hard time getting everything incorporated well, it might be because your peanut butter wasn\'t oily enough. If so, add 1 Tablespoon coconut oil, or more if needed. Set aside.","In another microwave-safe bowl, melt the chocolate chips and remaining tablespoon coconut oil in 30-second increments, stirring in between each. After 60-90 seconds, your chocolate should be mostly melted, so continue to stir and the residual heat will melt whatever chunks remain. When smooth and silky, stir in the cocoa powder and a pinch of salt.","Divide the chocolate evenly between two bowls. Set aside one and pour the other into the prepared muffin tin, making sure to distribute evenly across all 12 compartments. Shake the pan gently to make sure the chocolate is in an even layer at the bottom of each compartment.","Refrigerate for about 10 minutes until chocolate is slightly hardened, then divide the peanut butter mixture evenly across all 12 compartments, spreading it in even layers across the chocolate bases.","Pour the remaining chocolate over the tops of the peanut butter layers (reheat slightly if it has become too stiff to pour) and gently shake to smooth out the tops.","Refrigerate for 2 hours or until chocolate is hardened."]

Notes

You can replace the peanut butter with any unsweetened natural nut or seed butter than you prefer! Natural nut butters vary in terms of oiliness across brands and even depending on where in the jar you take the butter from (oil rises to the top). So, if your filling is especially dry, you may need to add more than 1 Tablespoon of melted coconut oil to get it thin enough to spread over the chocolate layer. On the other hand, if it's very runny, you won't need to add any coconut oil to the filling at all. Store leftovers in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.