Long before peanut butter cups became synonymous with a certain commercial candy brand, they were first marketed as a nutrient-dense source of protein in the late 1800s.
It began, of course, when Americans invented peanut butter. Originally viewed as a health food for its high protein content, peanut butter quickly found its way beyond sandwiches and into candies, where its rich, salty flavor made it the perfect filling for chocolate confections.
By 1907, as documented by a culinary journal, peanut butter cups were already being sold commercially, occupying a middle ground between health food and indulgence. In the years that followed came the eventual rise of the corporate candy brand, when a struggling Harry Burnett Reese, decided to open a candy business inspired by his mother.
Today, countless versions of peanut butter cups exist, but many of the more popular modern adaptations, like this recipe from Lizzie Cawley, circle back to the very quality that first made them stand out: protein.
What began as a candy built around a naturally protein-rich ingredient has evolved into a new generation of peanut butter cups fortified with protein powders, designed to feel as sustaining as they are indulgent. In many ways, these newer iterations are less of a reinvention and more of a return to the original appeal of peanut butter cups in the first place.
Ingredients
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1/2 cup dairy-free chocolate chips
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2 tsp coconut oil
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1/3 cup plant milk
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1/2 cup creamy peanut butter
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1/4 cup almond flour
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2 tbsp maple syrup
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pinch of salt
Instructions
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In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals until smooth.
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Whisk in chocolate protein powder and plant milk until fully combined.
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Line a muffin tin with liners. Add about 1-1.5 tbsp chocolate to each cup and spread slightly. Freeze for 10 minutes.
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In a bowl, mix peanut butter, almond flour, maple syrup, and salt until thick and dough-like.
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Scoop about 1 tbsp of filling, flatten slightly, and place on top of the chilled chocolate layer.
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Cover each cup with remaining chocolate mixture until filling is fully sealed.
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Freeze for 20-30 minutes until firm.
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Serve and enjoy!
