Pumpkiny Protein Peanut Butter Cups

Let’s get real here: who doesn’t like peanut butter cups?

Yeah, that’s what I thought: peanut butter cups are loved by everyone. Including me. Especially me.

But instead of eating a bunch of sugar and sub-par chocolate out of a package, you can make your own peanut butter cups incredibly easily, and as a bonus, be able to control exactly what you want to go inside.

These peanut butter cups are extra delicious with a bit of fall pumpkin flavor and super dark chocolate. And freezing them makes them even more fun to eat!

Here’s your Pumpkiny Protein Peanut Butter Cup recipe:


1/4 cup vanilla whey protein powder
1/4 cup unsweetened almond milk
2 Tbsp coconut flour
2 Tbsp pumpkin puree
2 Tbsp peanut butter
1/8 tsp pumpkin pie spice
50g 85% or higher dark chocolate (about 1/2 a regular chocolate bar)


Melt half of your chocolate and pour into silicon baking cups (these ones are my favorite). Immediately put in the freezer.

While the chocolate is chilling, mix your other ingredients together until you get a pasty style dough.

Remove the silicon cups from the freezer and press the dough using your hands evenly in each cup. Since the dough will be slightly sticky, it helps a lot to slightly wet your fingers to get a smoother top. Melt the remainder of your chocolate, then drizzle on top of the peanut butter cups.

Return to the freezer for at least 10-15 minutes, then eat up!


Macros (per 1/6th recipe)

Calories: 108
Protein: 5g
Carbs: 6g
Fat: 7g
Fiber: 2g

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