Dark Chocolate Protein Cashew Butter Cups

Written by Armine K — August 01, 2017

Check out these amazing low carb, Keto, and Paleo friendly dark chocolate protein cashew butter cups by Alex Snodgrass from The Defined Dish.

  1. 1/4 cup Cashew Butter
  2. 3 tbsp. Rootz Chocolate-Banana-Nut Superfood Protein Powder
  3. 1 cup dark chocolate chips (60% dark chocolate or higher)
  4. 1 tbsp. Coconut Oil
  5. coconut oil spray
  6. Mini Cupcake Pan
  7. Mini Cupcake Pan Baking Liners
  1. Fill mini muffin tin with 12 muffin liners and spray with coconut oil spray and set aside.
  2. Boil 2 inches of water in a pot. Place a heat-safe bowl over the pot and melt dark chocolate chips and coconut oil, stirring often, until chocolate is smooth.
  3. Scoop one teaspoon of the chocolate mixture onto the bottom of each muffin liner. Then, place muffin tin into the freezer for about 10-15 minutes or until chocolate hardens.
  4. Meanwhile, In a medium size bowl mix the cashew butter and protein powder together. Pop it in the fridge for 5 minutes to set.
  5. Next, remove from fridge and with wet hands, separate the peanut butter and protein mixture into 12 marble sized balls (~1 teaspoon), and set aside.
  6. Next, place one protein peanut butter ball on top of each hardened chocolate, carefully flattening the ball with your finger until it has a smooth top.
  7. Finally, add two more teaspoons of the melted chocolate on top of the peanut butter to each liner to complete your peanut butter cup
  8. Place muffin tin in the freezer for another 10-15 minutes until chocolate is hardened.
  9. Enjoy!

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