Peanut Butter Protein Cups (Gluten-Free, Dairy-Free)

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One fact about me: I have a MAJOR sweet tooth–specifically chocolate. But to match the cravings of my sweet tooth is my will power. I’m able to say “no” when I know I don’t need to indulge and “yes” when a sweet, smart snack presents itself…or when I go looking for it. What I love about these are that they include multiple sources of protein and just enough sweetness to satisfy those cravings.

And best of all, you don’t even have to turn on the oven! They’re a no-bake treat you can whip up in minutes. The consistency will be similar to a cookie dough, so once you press into your muffin tin or silicone muffin cups, you need to refrigerate them for an hour or so. You’ll be able to pop or lift them out and enjoy! Keep them stored in the fridge until the last one is gone…and then make more of course.

I used peanut butter and cashew butter for these Peanut Butter Protein Cups because I just think the combination of the two is killer! If you’re allergic to cashews (I know a few people who are) I don’t see why you couldn’t substitute almond butter. I used drippy varieties of both nut butters–basically just ground up peanuts and cashews–no added oils or sugars. You can certainly experiment with whatever you have. My peanut butter was also crunchy! I never buy crunchy…like ever. I actually purchased it by mistake but LOVED it in this. Each little cup had random bites with a soft crunch. I call that a happy accident! I hope ya’ll enjoy this recipe as much as I do!

Further Food Nutritionist Commentary:

Cashew butter is high in heart-healthy fats. It is also high in lutein, iron, and potassium. Lutein supports healthy vision and eye health, iron helps the body create red blood cells and potassium helps prevent heart disease.

By Camryn Goldstein
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Peanut Butter Protein Cups (Gluten-Free, Dairy-Free)

  • Prep Time: 5 minutes (+ 30 minutes in refrigerator)
  • Cook Time:
  • Servings: 8

Ingredients

1/3 cup Peanut butter crunchy or smooth
1/3 cup Cashew butter drippy variety
1/3 cup Quick-cooking Oats
1 scoop Collagen Peptides
1 scoop Chocolate protein
1/4 cup Honey
1/4 cup Almond Meal or Flour
1 teaspoon Vanilla Extract
1 teaspoon Chia Seeds
Chocolate Chips for mixing in and topping, desired amount

Instructions

  1. Combine both of your nut butters, then add the rest of the ingredients.
  2. Use the desired amount of chocolate chips in the batter.
  3. Fill each silicone muffin cup or a muffin tin about 1/3 of the way full. This batter will fill about 8 cups.  Press down firmly into each one (no need to use any spray).
  4. Top with a few more chocolate chips and place in the refrigerator for about an hour to firm up.
  5. Pull from the fridge and lift from the pan with a knife or fork or pop out of the silicone cups.  Store in an air-tight container in the fridge.
Combine both of your nut butters, then add the rest of the ingredients. Use the desired amount of chocolate chips in the batter. Fill each silicone muffin cup or a muffin tin about 1/3 of the way full. This batter will fill about 8 cups.  Press down firmly into each one (no need to use any spray). Top with a few more chocolate chips and place in the refrigerator for about an hour to firm up. Pull from the fridge and lift from the pan with a knife or fork or pop out of the silicone cups.  Store in an air-tight container in the fridge.

Nutrition Information

Per Serving: Calories: 204; Total Fat: 13 g; Saturated Fat: 2 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 85 mg; Potassium: 148 mg; Carbohydrate: 19 g; Fiber: 2 g; Sugar: 11 g; Protein: 7 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 0%; Iron: 7%; Calcium: 6%

Easily add protein to ANY baked good with Further Food Collagen! Learn more here!

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