Chocolate Almond Butter Protein Cups
These Chocolate Almond Butter Protein Cups are a delicious, nourishing snack packed with protein, fiber, and rich chocolate. Perfect for anytime you need a healthy pick-me-up!
Equipment
- Food processor or blender
- Mixing Bowl
- Mini muffin tin or silicone molds
- Spatula
- Microwave-safe bowl or double boiler
- Measuring cups and spoons
Ingredients
- 1 cup unsweetened almond butter or peanut butter creamy, nutty
- 0.5 cup quick oats or rolled oats adds chewiness and fiber
- 0.5 cup protein powder or more oats plant-based or whey powder
- 3 Tbsp hemp seeds or ground flax seed for omega-3s, fiber, and extra nutrition
- 4 Tbsp pumpkin seeds or sunflower seeds adds crunch and minerals
- 6 to 8 pitted medjool dates or 3 to 5 Tbsp pure maple syrup, natural sweetness
- 1 tsp pure vanilla extract optional, enhances depth and aroma
- 0.5 tsp sea salt balances sweetness and brings out flavors
- 2-6 Tbsp water to help bind the mixture, add gradually
- 0.5 cup chocolate chips for the rich chocolate topping, use dairy-free if preferred
- 2 Tbsp coconut oil melts into the chocolate for smooth, glossy finish
- flaky sea salt optional, for a final sprinkle
Instructions
Chocolate Almond Butter Protein Cups Cooking Guide
- Start by adding your pitted dates to the food processor. Pulse until they form a sticky paste. This natural sweetener will bind the dry ingredients and provide moisture.
- In a large bowl, combine the quick oats, protein powder, hemp seeds, and pumpkin seeds. Stir to evenly distribute the seeds and powder.
- Add the almond butter, vanilla extract (if using), sea salt, and the date paste from the food processor to the dry ingredients. Mix well. Add water one tablespoon at a time, stirring after each addition, until the mixture comes together into a thick, moldable dough.
- Spoon the mixture evenly into a mini muffin tin or silicone molds, pressing down firmly to compact the mixture. This ensures your protein cups hold their shape once chilled.
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and melted. Alternatively, use a double boiler on the stove for a gentle melt.
- Pour the melted chocolate over each protein cup, smoothing with the back of a spoon if needed. Sprinkle flaky sea salt on top for a flavor contrast if desired. Transfer the tin to the fridge and chill for at least 1 hour, or until the chocolate hardens.
- Pop the protein cups out of the molds and enjoy immediately, or store them in an airtight container in the fridge for up to a week.
Notes
- Store protein cups in an airtight container in the refrigerator for up to one week or freeze for up to 2 months.
- For a nut-free version, substitute almond butter with sunflower seed butter and use pumpkin and sunflower seeds only.
- Adjust water amount gradually to achieve the right dough consistency depending on protein powder and oats absorbency.