If you’re after a simple, no-cook treat that satisfies your sweet cravings while providing a boost of protein, these Mini PB Cups are the perfect solution! Packed with the classic combination of peanut butter and chocolate, they also feature a delightful crunch from rice cakes. With just a few ingredients and minimal effort, you can enjoy a delicious snack that fits into your busy schedule.
Nutritional Info (Approximate) p/serve (6 cups):
Calories: 570
Pro:26g
Carb: 49g
Fat: 24g
Why You'll Love This Recipe:
Quick & Easy: With just 5 minutes of prep and no cooking required, this recipe is perfect for when you want something sweet without spending time in the kitchen.
Protein-Rich: Each serving offers 26g of protein, making it an excellent post-workout snack or a mid-afternoon pick-me-up.
Customisable: This recipe can be easily adapted to suit your dietary preferences or favourite flavours.
Mini PB Cups
Ingredients (for 6 servings):
5 servings Original Thin Rice Cakes by Coles
50g Powdered Peanut Butter by PB2
35ml Sugar-Free Maple Syrup (Vanilla) by Queen
50g Sugar-Free Chocolate Baking Chips by Noshu
Instructions:
Crush the Rice Cakes: Break the rice cakes into small, bite-sized pieces in a mixing bowl.
Prepare the Filling: Mix the powdered peanut butter with water as directed to create a smooth consistency. Combine it with the crushed rice cakes and sugar-free vanilla maple syrup until evenly coated.
Melt the Chocolate: Using a microwave or double boiler, gently melt the sugar-free chocolate chips until smooth.
Assemble the Cups: Divide the rice cake mixture into mini cupcake trays, pressing it firmly to form the base. Cover each with a layer of melted chocolate.
Set in the Fridge: Place the trays in the fridge for at least 2 hours to allow the cups to set. Once firm, pop them out and enjoy!
Tips and Tricks for the Perfect Mini Peanut Butter Cups:
Layering for Extra Crunch: If you want more texture, layer half the rice cake mixture, add a dollop of extra peanut butter, and then top with the remaining mixture before adding chocolate.
Customise the Chocolate: You can use dark chocolate, milk chocolate, or even white chocolate depending on your taste preferences. If you prefer a dairy-free version, swap for dairy-free chocolate chips.
Add Toppings: Sprinkle a pinch of sea salt, crushed nuts, or coconut flakes over the melted chocolate before it sets for added texture and flavour.
Control the Sweetness: The sugar-free maple syrup keeps the sweetness subtle. If you prefer a sweeter treat, use a touch of honey or regular maple syrup.
Use Silicone Moulds: Silicone cupcake moulds make it much easier to pop out the cups once they’re set. If you don’t have silicone moulds, use mini paper cupcake liners.
Why Powdered Peanut Butter?
Powdered peanut butter, like PB2, is a fantastic alternative to traditional peanut butter when you want to cut down on fat while still enjoying the nutty flavour. It’s high in protein and lower in calories, making it an excellent addition to these cups.
Nutritional Benefits Breakdown:
Rice Cakes: Provide a light and crunchy base with minimal calories.
Powdered Peanut Butter: High in protein, low in fat, and packed with that delicious peanut butter taste.
Sugar-Free Maple Syrup: Adds a touch of sweetness without the sugar spike.
Sugar-Free Chocolate Chips: A lower-sugar option that still delivers that indulgent chocolate flavour.
Storage Tips:
These mini peanut butter cups can be stored in an airtight container in the fridge for up to a week. For longer storage, freeze them for up to a month—just let them thaw for a few minutes before enjoying.
Make It Your Own:
This recipe is wonderfully versatile. Try these ideas to switch things up:
Add chia seeds or flaxseeds to the rice cake mixture for a boost of omega-3s and fibre.
Use almond butter or cashew butter instead of peanut butter for a different nutty twist.
Experiment with flavoured protein powders to give the recipe a unique touch.
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