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.
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
Ingredients
- 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
Tried this recipe?Let us know how it was!
