High Protein Peanut Butter Bites

These high protein peanut butter bites are SO good and easy to make. They have simple ingredients, yet they taste similar to a Reese's peanut butter cup.

I have been playing around in the kitchen trying to make our snacks higher protein with less questionable ingredients. These were a hit. My whole family loved them and they satisfy your sweet tooth. It took me several tries to get a recipe like I wanted it to turn out in my head. I think I have finally gotten it down though!

Equipment

• Silicone Mini Muffin Pan
• 3 Small mixing bowls
• Whisk
• Spatula
• Spoon

Ingredients

• Layer 1
  • 1.5 Cups Almond Flour
  • ¼ Cup Pure Maple Syrup
  • ¼ Cup melted Coconut Oil, measure in it's solid state
  • 1 teaspoon Vanilla Extract

• Layer 2
  • 1 Cup Dark Chocolate
  • 1 teaspoon coconut oil (Solid)

• Layer 3, the best part!
  • ½ Cup Peanut Butter
  • 1 Cup plain greek yogurt
  • 1 tablespoon maple syrup
  • ¼ Cup Vanilla Protein Powder, see note

Instructions

• Step 1 (Layer 1)
  • Gather everything you need. Melt your coconut oil (After its measured in it's solid state)
  • Preheat your oven to 350°F. Combine ingredients for layer one in a small bowl.
  • Divide evenly among your 24 mini muffin cups. Bake for 10 minutes.

• Step 2 (Layer 2)
  • Once your first layer is done baking, let it cool. Then melt dark chocolate and coconut oil together in the microwave or on stovetop. I use the microwave since it's easier. Stir every 20 seconds until fully melted. Spoon it over the 24 mini cups evenly once they have cooled.
• Step 3 (Layer 3)
  • Melt the peanut butter slightly so it's easier to work with. Mix in the rest of the ingredients for layer 3. This should turn into a lighter whipped consistency. Place it in the refrigerator to chill for ten minutes. Then place it in a plastic ziploc and cut a tiny piece of the corner off. You can use something else if you want but will be easier to divide it among the 24 mini cups this way.
  • Place the assembled 3 layer treat in the refrigerator and let it chill for an hour or so.
• Enjoy! You might want to take them out of the refrigerator a couple minutes before eating because the chocolate center it hard.

Notes

• For our protein powder, I use the Just Ingredients Protein Powder. This recipe uses vanilla protein powder. My favorites are Vanilla, strawberry, and the lemon swish. I also like their vanilla peppermint and chocolate.
• Measure your coconut oil in solid form, then melt.
• I have added up to ⅔ Cup Vanilla Protein Powder, the flavor and texture are still great.

Storage

• These keep very well in an airtight container in the refrigerator for several days. They are even better after they have sat for a day.

Other Recipe Inspiration

• Easy Almond Flour Oat Balls
• High Protein Buffalo Wing Dip
• Easy Sheet Pan Garlic Chicken and Broccoli
• Best Sausage Tortellini Soup
• Air Fryer Chicken Nuggets

If you loved this recipe, I would be so grateful for a 5 star rating. Just like I tell my family, thank you for being one of my taste testers!

📖Recipe

High Protein Peanut Butter Bites

These high protein peanut butter bites are SO good and easy to make. They have simple ingredients, yet they taste similar to a Reese’s peanut butter cup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

chill time 30 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12

Calories 288 kcal

Equipment

• Silicone Mini Muffin Pan You want silicone so you can pop them out easily or use liners in a regular tray.
• 3 small mixing bowls
• Whisk
• spatula
• spoon

Ingredients

  

1x2x3x

• Layer 1
• 1.5 Cups Almond Flour
• ¼ Cup Pure Maple Syrup
• ¼ Cup Coconut Oil measure in it’s solid state, melt after
• 1 teaspoon Vanilla Extract
• Layer 2
• 1 Cup Dark Chocolate
• 1 teaspoon coconut oil Solid
• Layer 3 the best part!
• ½ Cup Peanut Butter
• 1 Cup plain greek yogurt
• 1 tablespoon maple syrup
• ¼ Cup Vanilla Protein Powder see note

Instructions

 

• Layer 1
• Gather everything you need. Melt your coconut oil (After its measured in it’s solid state)
• Preheat your oven to 350°F. Combine ingredients for layer one in a small bowl.
• Divide evenly among your 24 mini muffin cups. Bake for 10 minutes.
• Layer 2
• Once your first layer is done baking, let it cool. Then melt dark chocolate and coconut oil together in the microwave or on stovetop. I use the microwave since it’s easier. Stir every 20 seconds until fully melted. Spoon it over the 24 mini cups evenly once they have cooled.
• Layer 3
• Melt the peanut butter slightly so it’s easier to work with. Mix in the rest of the ingredients for layer 3. This should turn into a lighter whipped consistency. Place it in the refrigerator to chill for ten minutes. Then place it in a plastic ziploc and cut a tiny piece of the corner off. You can use something else if you want but will be easier to divide it among the 24 mini cups this way.
• Place the assembled 3 layer treat in the refrigerator and let it chill for an hour or so.

Notes

I have added up to ⅔ Cup Vanilla Protein Powder, the flavor and texture are still great.

Nutrition

Calories: 288kcalCarbohydrates: 21gProtein: 8gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 6mgSodium: 31mgPotassium: 184mgFiber: 3gSugar: 14gVitamin A: 6IUCalcium: 85mgIron: 2mg

Keyword easy snacks, High Protein Snacks, peanut butter snacks

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