Food/ Gluten Free/ Paleo/ Snacks/ Sweets & Treats

Protein Packed {Almond Butter} Cups

My sweet tooth has been getting the best of me lately. I wish I could feel better by saying all the sweets I have eaten are pretty healthy, but we all know that eating a full pan of brownies (even the cleanest- see my recipe here) isn’t considered that healthy. I’ve pretty much emptied the kitchen of everything to kill the sweet tooth and nothing is destroying it. So. I braved making one of my favorite recipes in hopes to pawn most of them off to friends and AJ after I get my fix. I ate about half the batch. Could be worse.dsc03113

Peanut butter cups? No. Almond butter cups. Protein packed almond butter cups. Honestly, they are amazing. Im a fan of your old plain-jane peanut butter cups. Or Trader Joe’s Dark Chocolate Peanut Butter Cups are actually my favorite. But these are right up there. Plus they have a lot more health benefits. Basically its a non-guilt favorite. Even if you eat as many as I do.

Ive been trying to eat less peanut butter. A jar every couple days is a bit excessive. So instead, my go-to is almond butter. I always check the ingredient label to make sure it is purely almonds. Between the almonds, chia seeds, flax seeds, and protein powder, these are loaded with fiber, protein and omega-3 fatty acids. Add in the coconut oil and honey and you have yourself a pretty nutritiously jam-packed little pocket of goodness. Covering it in chocolate makes it good for the soul too.


In a bowl, mix together all ingredients except for the chocolate chips and 1 Tbsp of coconut oil. The mixture should be thick like cookie dough. Taste. It should be delicious.


Next, melt the chocolate chips with 1 Tbsp coconut oil. I like to use Enjoy Life Chocolate Chips.


My sweet tooth wasn’t holding out for the finished product, so I probably ate at least two of the almond butter cups just in taste-testing.


I used a mini muffin tin, greased with coconut oil. You can use the mini peanut butter cup/candy wrappers that they sell in the store as well. Either would work well, though I like the size that my mini muffin tin produces. I yielded 24 large almond butter cups. The wrappers would probably yield more like 36 small ones.


Start by spooning a thin layer of chocolate into the tins/wrappers.


Scoop a generous amount of the almond butter goodness on top of the chocolate (about 1 tbsp). Cover with more chocolate. Once all chocolate and almond butter mixture is used up, put in the freezer to harden for 2 hours.


If you used a muffin tin, use a knife to loosen and remove from the tin. Store in a container in either the fridge or freezer. I prefer mine in the freezer.


Pure Deliciousness. And yes, you can eat more than one.

Protein Packed {Almond Butter} Cups

Print Recipe
Serves: 24-36


  • 1 C Almond Butter
  • 1/3 C Vanilla Whey Protein Powder
  • 1/4 C Chia Seeds
  • 1/4 C Flax Seeds
  • 2 Tbsp Honey
  • A pinch of salt
  • 2 Tbsp Coconut Oil, melted
  • 1 1/2 C Enjoy Life Dark Chocolate Chips



Grease two mini muffin tins (each with 12 cavities) with coconut oil and set aside.


Excluding 1 Tbsp of coconut oil and the chocolate chips, mix together all ingredients in a large bowl.


In a separate small microwave safe bowl, melt the chocolate with the 1 tbsp coconut oil in the microwave, stirring every 30 seconds until melted (about 2 minutes total).


Spoon just enough melted chocolate into each of the muffin tins to cover the bottom.


Generously scoop the almond butter mixture on top of the chocolate bottoms (about 1 tbsp).


Cover completely with a another layer of chocolate.


I didn't have any leftovers, but if you do (there should be minimal amount), then just eat it. Its delicious.


Place in the freezer for 1-2 hours until solid.


Use a knife to loosen and remove from the tins. Store in a plastic container in the fridge or freezer, depending if you enjoy them more or less solid.


Try to make them last more than 3 days.


I skipped step 10. They were gone on day 2.

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