Super-rich and satisfying, these homemade peanut butter cups are easy to make and oh-so rewarding. The filling is a combo of peanut butter and collagen peptide powder, which helps bind the filling together. Double-bonus: Collagen consumption is linked to healthy skin, bones and joints. Look for it in the supplement section of well-stocked grocery stores or online.
Hidden added sugars are a common challenge for people who are trying to reduce their calorie intake, overcome sugar addiction or lose weight. Desserts like this can help because it’s low in added sugar, yet still a decadent treat.
Active time: 30 minutes Total time: 4 hours, 30 minutes
Ingredients Directions Line a 12-well muffin tin with paper liners and set aside. In a small bowl combine the peanut butter, collagen powder, honey and vanilla, stirring until smooth. Set aside in the refrigerator. Place the chocolate in a microwave-safe bowl and heat on 60% power in 1-minute increments, stirring between cooking times, until all the chocolate has melted, 3–4 minutes. Alternatively, melt the chocolate in a metal bowl set over a pot with a few inches of simmering water on the stove, stirring until smooth. (Be sure not to get any steam or water in the chocolate or it will seize.) Spoon about 1 teaspoon of the chocolate into the paper liners, spreading the chocolate to the edges. Using a 1/2 teaspoon measure, put a heaping spoonful of the peanut butter mixture in the center of each muffin cup. Spoon the remaining chocolate over the peanut butter, about 2 teaspoons per muffin cup. Refrigerate until the chocolate is set, about 4 hours. Remove the peanut butter cups (still in their liners) from the muffin tin and store in the refrigerator in an airtight container for up to two weeks. Serves: 12 | Serving Size: 1 peanut butter cup Nutrition (per serving): Calories: 169; Total Fat: 13g; Saturated Fat: 6g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 24mg; Carbohydrate: 9g; Dietary Fiber: 3g; Sugar: 7g; Protein: 4g5-Ingredient Chocolate Peanut Butter Cups
Originally published July 2020
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