PBJ Protein Cups

2h 30m
Serves 1
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Directions

  1. 1In a large bowl, add peanut butter, maple syrup, and vanilla protein powder.
  2. 2Mix until well combined and you reach a nice cookie dough consistency.
  3. 3Form the mixture into small protein balls.
  4. 4Line a muffin tin with liners.
  5. 5Drop one protein ball into each muffin liner and spread into an even bottom layer.
  6. 6Pop the muffin tin into the freezer to set.
  7. 7In a medium-sized bowl, add fresh raspberries.
  8. 8Using a muddler, mash the raspberries until you reach a jammy consistency.
  9. 9Add maple syrup to the mashed raspberries for sweetness.
  10. 10Give the raspberry mixture a quick mix and set aside.
  11. 11Remove the muffin tin from the freezer.
  12. 12Add 1 to 2 tablespoons of the raspberry jam filling into each cup and spread into an even layer.
  13. 13Pop the muffin tin back into the freezer to set for at least 1 hour.
  14. 14In a separate small bowl, add peanut butter and coconut oil.
  15. 15Microwave the peanut butter and coconut oil mixture for about 30 seconds until softened.
  16. 16Mix the microwaved mixture until smooth and drizzly.
  17. 17Pour about a tablespoon of the peanut butter and coconut oil mixture on top of each cup.
  18. 18Spread the top layer into an even layer.
  19. 19Pop the muffin tin back into the freezer to set for another hour.
  20. 20Optionally, top with flaky salt before serving.

Ingredients

  • 0.5 cup peanut butter
  • 2 tablespoons maple syrup
  • 0.33 cup vanilla protein powder
  • 1 package fresh raspberries
  • 2 tablespoons maple syrup
  • 0.5 cup peanut butter
  • 1 tablespoon coconut oil
  • flaky salt

Equipment

large bowlmuffin tinmuffin linersmedium sized bowlmuddlersmall bowlspoonmicrowave

Tips

  • If your peanut butter isn't runny, you may need to add more maple syrup.
  • Store the finished PBJ protein cups in the freezer.

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