Chocolate Peanut Butter Protein Cups

by Eric Gordon on November 28, 2017

Chocolate Protein Peanut Butter Cups 


  • 1/2 cup virgin coconut oil, softened
  • 2 scoops of GSI Whey in Chocolate Ice-Cream 
  • 1/2 cup salted creamy peanut butter
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 12 drops liquid Stevia


  1. Fill a mini-muffin pan with 24 liners; set aside.
  2. In a blender or food processor, blend all ingredients until smooth. Pour 1 tablespoon of the mixture into each muffin liner.
  3. Place the muffin pan in the refrigerator for 45-60 minutes or until the fudge firms up. Can be stored in the refrigerator for up to 1 week, but we doubt they’ll last that long.
  4. Studies have shown that consuming Whey Protein during or after exercise may promote muscle strength, support muscle function and prevent muscle fatigue.


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