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This Peanut Butter Cup Dessert Dip (High‑Protein)

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Servings: 4
Calories: 225kcal

Ingredients

  • 2 cups coconut whipped topping thawed
  • 1/4 cup creamy peanut butter
  • 2 tbsp peanut butter powder
  • 1/2 cup blended cottage cheese for thickness + creaminess
  • 6 tbsp vanilla protein powder bone broth protein works best
  • 1 tsp vanilla extract

Homemade Peanut Butter Cups (makes 16 minis)

  • 1/2 cup dark chocolate
  • 1 tsp coconut oil
  • 1/2 cup creamy peanut butter
  • 1/3 cup vanilla protein powder
  • 1 tbsp melted coconut oil
  • 2 tbsp pure maple syrup

For Serving

  • Melted peanut butter for drizzling
  • Graham crackers for serving

Instructions

  • In a mixing bowl, whip the thawed coconut whipped topping and peanut butter until smooth and fluffy.
  • Add the blended cottage cheese and whip for 5 seconds to incorporate.
  • Sprinkle in the vanilla protein powder and PB powder and mix on low for 5–10 seconds, then finish by folding with a spatula to keep the mixture airy.
  • Add vanilla and maple syrup (if using).
  • Transfer the mixture to a serving bowl.
  • Use the back of a spoon to create a domed mousse swirl on top.
  • Freeze for 1–2 hours until chilled and slightly firm.
  • Make PB Cups by melted chocolate and coconut oil until smooth. Pour into mini muffin liners in a mini muffin tray and freeze 5 minutes. Mix PB mixture ingredients together, press into chocolate lined muffin liners, top with more melted chocolate, and freeze another 30 minutes
  • Top with chopped peanut butter cups and a drizzle of melted peanut butter.
  • Serve with graham crackers for dipping.

Nutrition

Calories: 225kcal | Carbohydrates: 16g | Protein: 20g | Fat: 12g