Vegan Protein Loaded Almond Butter Cups

Everyone loves one of those iconic peanut butter cups, but the sugar and all the other ingredients they add have me saying no thanks and looking for a healthier option.  Enter my protein loaded almond butter cups.
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I use good quality dark chocolate for starters.  Store brands like Lilly's no sugar added or Enjoy Life are some great options.

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Next comes the almond butter.  You can actually use any nut butter you want (or sunflower butter), but I like an all natural almond butter that contains only almonds and perhaps salt.

Final ingredient is a good quality vegan protein powder.  Brands like Orgain, Nuzest or a brand I purchase from a wholistic practice online nutrition store (Progressive Nutracare) are my picks for this.

The recipe is so easy.  You can even bring in the kiddos to make and assemble.

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ALMOND BUTTER MIXED WITH VEGAN VANILLA PROTEIN POWDER

You would not believe how filling these can be, with the vegan protein powder lending quite a few grams of protein in each cup, then the satiety from the healthy fats in the nut butter.  They're truly a snack worthy of snack time . 

I MADE A HUGE MESS, BUT WORTH THE LITTLE BIT OF CLEAN UP □

​I like to keep them in my fridge & they'll store there nicely for about 2 weeks.  At least I think that should be the case.  They've never lasted that long in our home ;-)

ALL TURNED OUT & READY FOR SNACKING!!

SERIOUSLY GOOD & GOOD FOR YOU!

I used these chocolate bomb silicone molds to make my almond butter cups.  They're under $10

This NordicWare baking sheet set gives you all sizes.  The smaller one is perfect to chill the molds on.

​Vegan Protein Loaded Almond Butter Cups

Makes about 6 cups

Serving size will depend on how large your chocolate molds are.

3/4 cup all natural almond butter (no sugar or additives, just almonds & perhaps salt)
2 scoops vegan vanilla protein powder (this is usually about 2 heaping tablespoons)
1 cup dark chocolate chips (I like either Lilly's no sugar added or Enjoy Life)


You'll need:
Candy molds or mini muffin liners
Baking tray to set the molds on. I use a small mini tray which is perfect for the molds I use & will fit in your frudge or freezer easily.


Melt chocolate in the microwave in 30 second increments, stirring in between.  This typically takes no more than a minute total.  Stir until smooth.


Use a brush or spoon to thinly coat the candy molds that you've placed on a small baking tray.  Chill until firm.  I like to chill the molds upside down so any excess chocolate dips out.


While the cups chill, make the filling.


Mix the almond butter & protein powder together until consistency of a very soft dough.  My almond butter was all natural so was runny, which made for a softer interior.


Plop a bit of filling in each cup, coming right up to the top of your mold then spoon the remaining melted chocolate over top.


Place back in the fridge or freezer to set completely then gently unmold and enjoy.  


I like to keep mine in the fridge and enjoy a quick afternoon pick me up and they last much longer if you keep them refrigerated.