Easy Protein Reese Cups

Make these High Protein Reese Cups with just five simple ingredients for a low-sugar, sweet treat that satisfies all your peanut butter chocolate cravings and keeps you full! 

Why You’ll Love These Protein Reese Cups

• Delicious – These protein peanut butter cups have all the rich peanut butter and chocolate flavors of classic Reese’s peanut butter cups to curb all your candy cravings. 
• Easy – With no baking required, all you have to do is layer the ingredients and wait for them to freeze. 
• Versatile – You can easily mix and match different ingredients to suit all your flavor preferences and dietary needs. 

Ingredients You’ll Need

Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details! 

• Chocolate Chips – We use Lily’s sugar-free dark chocolate chips, but you can use any dark, milk, or semi-sweet chocolate chips you like best. 
• Coconut Oil – This helps create a smooth, spreadable chocolate. 
• Protein Powder – We use Purely Inspired vegan vanilla protein powder but feel free to experiment with any vegan or whey protein powder you like best. Peanut butter protein would also work really well! 
• Peanut Butter Powder – This keeps the Reese cups lower in fat and mixes so well with the protein powder! 
• Water – Use as little or as much as needed to create a smooth, creamy filling. 

Note: If you prefer a sweet homemade peanut butter cups recipe, add maple syrup to the filling.

How to Make No-Bake Protein Reese Cups

1. Melt the chocolate. Combine the chocolate chips and coconut oil in a microwave-safe bowl, and microwave for one minute, stirring frequently to combine. Be careful not to let the chocolate burn! 
2. Create the base of the cups. Pour ½ teaspoon of the melted chocolate into the bottom of each cavity in a silicone mini muffin tin. Spread the chocolate around the sides, ¾ of the way up. Transfer the pan to the freezer for 10 minutes to allow the chocolate to set. 

3. Combine the filling. In a medium-sized bowl, mix the protein powder, peanut butter powder, and water until smooth. 

Note: If your peanut butter filling is not thick enough, add a tablespoon of peanut butter powder at a time, stirring until your desired consistency is achieved. 

4. Fill. Add ¾ to 1 teaspoon of the protein powder mixture to each muffin cavity. Spread the top smooth, leaving a little gap along the edges. Then, top each cup with ½ to ¼ teaspoon of melted chocolate, covering the filling completely. Add a sprinkle of sea salt, if desired.

5. Freeze. Transfer the cups to the freezer, and chill for 15 to 20 minutes or until the chocolate is fully set. 

Common Questions

Print Recipe

Easy Protein Reese Cups Recipe

Skip the candy, and make this high protein Reese cups recipe with just five ingredients and no cooking required to satisfy your sweet tooth!

Prep Time10 minutes mins

Chill Time30 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: American

Keyword: protein reese cups

Servings: 24 mini cups

Calories: 102kcal

Cost: $5.00

Equipment

• 1 Microwave-Safe Bowl
• 1 mixing bowl
• 1 Silicone Mini Muffin Tin

Ingredients

• 1 cup sugar free chocolate chips I use lily’s dark chocolate
• 2 teaspoons coconut oil
• 1/3 cup vegan vanilla protein powder I used purely inspired organic vanilla bean
• 1/3 cup peanut butter powder
• 1/2 cup + 1 Tablespoon water see notes if using whey protein

Instructions

• Melt the chocolate and oil together in the microwave for 1 minute. Grab a silicone mini muffin pan and pour 1/2 teaspoon melted chocolate into the bottom of each cup and spread it up and around the sides ¾ of the way up. Stick the muffin tin in the freezer for 10 min.
  1 cup sugar free chocolate chips, 2 teaspoons coconut oil
• In a medium-sized bowl, mix together the protein powder, peanut butter, and water until smooth. If the mixture is not thick enough, add a Tablespoon at a time of peanut butter powder until desired thickness is attained.
  1/3 cup vegan vanilla protein powder, 1/3 cup peanut butter powder, 1/2 cup + 1 Tablespoon water
• Take the muffin pan out of the freezer, and add ¾ – 1 teaspoon protein/PB mixture on top of the chocolate in each cup. Spread the top smooth leaving a little gap along the edges. Top each cup with ½- ¾ teaspoon melted chocolate until the protein/PB mixture is covered.
• Place back in the freezer for 15-20 minutes, and your treat is ready!!
• Store in the fridge for up to 2 weeks or freezer for up to 3 months.

Video

Notes

If using whey protein versus vegan protein powder, add 2 tablespoons of water to the protein powder and powdered peanut butter mixture and stir. If more water is needed add 1 teaspoon at a time until desired consistency is reached. This version is not as thick and more sticky. 

Nutrition

Serving: 12cups | Calories: 102kcal | Carbohydrates: 10g | Protein: 6g | Fat: 6g | Sugar: 0g

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