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  • Writer's pictureAmie

Peanut Butter Cups

Updated: Aug 21, 2019


100g of chocolate (I used lindt or another dark chocolate >70%)

40g of mayvers crunchy or smooth PB - whichever you prefer i like the protein based ones

Melt 50g of the chocolate in a microwave safe dish bowl for 45 seconds and then stir until melted.

I used a mini muffin tray with out the mini patty cake liners but you can use them if you like!

In 8 mini patty cake liners place 1 tsp of the dark chocolate and then place in the freezer for 1 hours

Add 5g of PB (~half a tsp) to the frozen chocolate

Then melt the remainder of the chocolate and drizzle the rest over the top. I like to make sure the PB isnt completely out to the sides of the chocolate base so it spreads over the top.

Place back in the freezer for another 30-60 minutes (depending on how long you want to wait)

I keep them stored in the fridge or freezer depending upon how frozen you like the chocolate!

Each PB cup is 100 cals :)

2g of protein; 8g of fat; 6g of carbs

I.E. DELICIOUSNESS - dont eat them all at once haha

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