Dark Chocolate Peanut Butter Cups

These delicious peanut butter cups are the perfect mid-afternoon treat! I love to break one and add it to my bowl of porridge, but now that summer's in full swing I highly recommend you to chop them and mix in your homemade ice creams. So freakin' yummy!

Also, they are protein-packed thanks to peanut butter and vegan vanilla protein powder. If you can't find this type of protein powder you can use peanut flour or oat flour, but the vanilla protein powder adds a nice sweet flavor.

We can all agree that this is a pretty damn healthy dessert/sweet snack, only five good-for-you ingredients; but to make it healthier don't forget to always use dark chocolate, the higher the percentage of cacao the better.

Hope you're all having a great summer! Don't stay in the sun too long, enjoy your dinners al fresco and drink lots of watermelon gazpacho! ;-)

¡Receta en español en el perfil de Instagram de Whole Earth!

Dark Chocolate Peanut Butter Cups

(yield: 12 cups approx.)


120g dark chocolate , 70-80 % cacao.

1/3 cup unsweetened peanut butter.

1/4 cup vegan vanilla protein powder.

1 tablespoon coconut oil.

A small pinch of pink Himalayan salt.


Melt the chocolate in a double boiler and add in the coconut oil, stir slowly until it is incorporated.

Pour a small amount of melted chocolate in the moulds and make sure both base and sides are covered with a fine layer. Let it harden in the freezer.

In a small bowl mix the peanut butter with the protein powder and a small pinch of salt. Fill the cavities of the mold with this mixture and slightly press it down to create an even layer.

Finally cover with the rest of the chocolate and let the cups set in the freezer, this way it'll be a lot easier to unmold.

Store these peanut butter cups in an airtight container, preferably in the refrigerator (specially during summer).