Ingredients
½ cup natural creamy peanut butter
1 scoop protein powder (vanilla or chocolate)
2 tablespoons crushed pretzels
¼ cup melted dark chocolate
Instructions
Mix the base – In a medium bowl, stir together the peanut butter, protein powder, and crushed pretzels until a thick, moldable dough forms.
Fill the molds – Line a muffin tin with mini liners. Press about 1 tablespoon of the mixture into each cup, creating a firm base.
Top with chocolate – Melt the dark chocolate and spoon a layer over each cup. Smooth the top with the back of a spoon.
Chill – Place in the refrigerator for at least 20 minutes or until the chocolate is firm.
Serve or store – Once set, remove the cups and enjoy. Store leftovers in the fridge.
Notes
For a vegan version, use plant-based protein and dairy-free chocolate.
Crunchy peanut butter can be used for added texture.
Use gluten-free pretzels if needed.
These freeze well for longer storage.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Snacks, Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 mini cup
- Calories: 130
- Sugar: 3g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg