Meet your protein goals while adding a little sweet treat to your day with these craveable peanut butter cups.

What You’ll Need:

Chocolate Shell:

• 14 oz dark chocolate, chopped
• 2 Tbsp 4th & Heart Salted Ghee Butter

Peanut Butter Filling:

• 2/3 cup unsweetened natural peanut butter
• 2 Tbsp 4th & Heart Salted Ghee Butter, melted
• 2 Tbsp maple syrup or honey
• 1/2 teaspoon vanilla extract
• 1/4 cup plain whey protein powder
• Optional Topping: Flaky sea salt

Instructions:

1. Line a 12-cup muffin tin (3” diameter) with paper liners, or use a silicone mold, which releases easily without liners. Place the mold on a steady, portable surface, like a wire rack or rimmed baking sheet, for easier transport.
2. Create a double boiler by placing a heat-safe bowl over a pot of simmering water. Add the chocolate and ghee, stirring until completely melted and smooth. Remove from heat.
3. Spoon about 1 Tbsp of melted chocolate into each mold cavity. Use the back of your measuring spoon to swirl the chocolate into an even layer, and coat the sides slightly. Transfer to the freezer or refrigerator for 5-10 minutes to set.
4. Whisk together the peanut butter, melted ghee, maple syrup, vanilla, and protein powder in a bowl until fully incorporated and smooth.
5. Remove the chocolate shells from the refrigerator or freezer. Add about 1 1/2 tsp of peanut butter filling into each cup, and press down slightly to flatten. Pour 1 Tbsp of melted chocolate over the peanut butter layer, smoothing to cover.
6. Sprinkle the cups with a pinch of flaky salt, and return to the freeze for 10 minutes, or refrigerate for 30 minutes, until completely firm.
7. Pop the chocolate peanut butter cups out of their molds, and store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.