Description
- Prep time: 25 minutes
- Chill time: 30 to 45 minutes in the refrigerator, or 15 minutes in the freezer, plus 10 minutes for the first layer
- Total time: About 1 hour
- Yield: 12 cups
- Course: Dessert or snack
- Difficulty: Easy
- Nutrition: Varies depending on the chocolate chips, protein powder, and sweetener used
Ingredients
Scale
For the chocolate fudge layers:
- 1 1/2 cups sugar-free or dark chocolate chips
- 1/4 cup creamy natural peanut butter
- 2 tablespoons coconut oil
- 1 scoop (about 30 g) chocolate whey or plant-based protein powder
- 1/2 teaspoon vanilla extract
For the high-protein peanut butter center:
- 3/4 cup creamy natural peanut butter
- 1/2 cup powdered peanut butter (such as PBfit)
- 1 scoop (about 30 g) vanilla or peanut butter protein powder
- 3 tablespoons maple syrup or sugar-free liquid sweetener
- 2 to 3 tablespoons unsweetened almond milk, as needed
- Pinch of salt
For the toppings:
- 1 tablespoon warmed creamy peanut butter, for swirling
- 2 tablespoons chopped roasted peanuts
- 1 tablespoon mini chocolate chips
- Flaky sea salt, for sprinkling
Instructions
- Line a 12-cup muffin tin with liners.
- Melt the chocolate chips, 1/4 cup peanut butter, and coconut oil in 30-second microwave bursts, stirring until smooth. Whisk in the chocolate protein powder and vanilla.
- Spoon about 1 tablespoon into each liner, tap to level, and freeze for 10 minutes.
- Stir together the peanut butter, powdered peanut butter, vanilla protein powder, sweetener, salt, and almond milk into a thick, smooth dough.
- Divide the filling over the chilled bases and press flat.
- Spoon the remaining chocolate over the filling to cover.
- Swirl warmed peanut butter on top, then sprinkle with peanuts, mini chocolate chips, and flaky salt.
- Refrigerate for 30 to 45 minutes or freeze for 15 minutes until firm, then peel off the liners and store airtight.