Healthy(-ish) “Cookie-Faux” Peanut Butter Cups

Another ambitious recipe from Sunday. Can you tell I was a little bored? I came across several homemade “clean Reese’s” recipes on Pinterest last week. They looked so friggin’ good, and I really just wanted to go to the store and buy about 15 packages of Reese’s cups, but I decided to see if I could make my own instead. I bought a mini-muffin tin with a slew of mini-muffin paper cups last week, and I was itching to use them. (“Mini” might as well mean “extra cute” in my opinion. Plus, it’s instant portion control. Win-win.)


Chocolate+Peanut Butter is my all-time favorite flavor combo when it comes to sweets. These won’t disappoint, and as an added bonus, they have a little bit of protein! They’re perfect to have in your freezer for those nights where you need a little chocolate after dinner. With the richness of the dark chocolate, one should be enough to satisfy your sweet tooth (if you have a little bit of self control, of course).

Note: These are a little labor-intensive and can get messy. Be sure to have several paper towels on hand and an extra dose of patience before you attempt these!

Nutritional Overview
Calories: 133
Carbs: 13
Fat: 8
Protein: 5.5

Serves: 12 (makes 12 mini-cups)
Cook time: 20 minutes hands-on + 1 hour in the freezer

– 1/2 package Guittard 63% extra-dark chocolate chips
– 1/2c. oat flour (OR just take 1/2c. rolled oats and grind them up in a food processor… Same thing, but cheaper)
– 1/8c. unsweetened almond milk
– 1 tbsp. PB2 (regular or chocolate – your call)
– 2 tsp. vanilla
– 2 scoops vanilla protein powder
– 1/4c. natural peanut butter (creamy)
– 1/4c. liquid egg whites
– 1 tbsp. natural honey


  1. Reserve 1/4c. of the chocolate chips in a mixing bowl. Put the rest in a microwave-safe bowl and set aside
  2. Add all remaining ingredients to the bowl containing 1/4c. chocolate chips and mix until you get a cookie dough-ish texture
  3. Microwave the other bowl of chocolate chips at 50% power for 2 minutes. Remove and stir, then continue microwaving at 30 second intervals, stirring in between each, until chocolate is completely melted
  4. Line your mini-muffin container with mini-muffin cups and spray with cooking spray (I use Smart Balance)
  5. Using a small spoon or an unused paintbrush, coat the cups with a generous layer of the melted dark chocolate. This part got really, really messy for me. My hands were covered in dark chocolate, so have a couple paper towels handy!
  6. Spoon a small ball (about 1/2 tbsp.) of the cookie dough into each chocolate-lined cup
  7. Cover the cookie dough balls with chocolate. You shouldn’t be able to see any dough when you’re finished with this step
  8. Pop these puppies in the freezer for an hour or two. YUM

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