Healthy chocolate protein peanut butter cups

Did you over-do it with the sweets on Valentine’s Day like I did? *sigh*

Yep, I over-indulged…Brock got me chocolate, I made a cake, we had ice cream, some Reese’s…all that on top of a homemade dinner of Lobster, bacon-wrapped asparagus, bacon-wrapped jalapeño poppers, and baked sweet potatoes with cinnamon honey butter. Yes, there were two bacon-wrapped sides included in our special dinner! It’s not a ‘special’ dinner with out double-bacon, right? I think the only thing ‘healthy’ was the sweet potato…however it had a lot of butter on top!

I believe life is all about balance. Anyone who knows me knows I love chocolate. It’s a huge weakness of mine. If chocolate was healthy I would be one of the healthiest people on the planet. Haha!

So I’ve been trying to think up a healthier alternative to some of my favorite guilty pleasures. On a normal day I will try to have a protein shake or protein smoothie in place of breakfast or lunch. I personally love the Shakeology chocolate protein powder. It’s uber healthy and packed full of all the best ingredients and nutrients. Plus it tastes yummy! Since Reese’s are my all-time favorite candy I decided to try to make them using my Shakeology protein powder and peanut butter! I do not expect this to taste *just* like a Reese’s, just a little treat to get me by whenever I want something chocolatey and sweet.

So here’s what I did to make these goodies…


  • Chocolate Shakeology (or your favorite chocolate protein powder)
  • Water – about 8 tbsps
  • 4 TBS PB2 – peanut butter powder with 2 tbsps water


  1. Place two scoops of chocolate Shakeology in a small bowl.
  2. Mix in the water. It will be kind of thick, somewhat like a pudding.
  3. Place cupcake liners in a muffin pan.
  4. Scoop a small spoonful of the protein powder into each muffin liner. Place in the freezer for about 10 minutes to set slightly. (You will use 1/2 of the mixture now, save the other 1/2 for the topping)
  5. Mix the PB2 and 2 tablespoons of water.
  6. Take the muffin tin out of freezer and top each with the PB2 mixture. Spread to cover each one.
  7. Top with the remainder of the protein powder mixture.
  8. Place in fridge or freezer to set. Best kept in the fridge and eaten within a couple days.

These little treats are so much healthier than the alternative. I’ve broken down the nutrient info per serving (1 piece). This recipe makes 8 mini chocolate peanut butter cups.

Less than 50 calories per piece, 4 g net carbs and 5.2 g protein!

Hope you try them! If you do, let me know how they turned out!



Did you make these?

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