Can I make these in a regular sized muffin tin?

Yes! You will have to double the amount of chocolate and filling for each almond butter cup if you choose to make them regular sized. So, the almond butter cups will be bigger, but you will get about half as many as the recipe calls for.

Do I have to use paper liners?

No, you can make these almond butter protein cups in a mini (or regular) sized silicone pan. They can be removed easily from a silicone pan, but I don't recommend using a metal one without liners of some sort.

Can I use any protein powder?

Any protein powder should work for this recipe. Some proteins (like pea protein) are very absorbent, so you will get a different textured filling if you choose to use that.

Protein Almond Butter Cups (Paleo)

Description

These healthy protein almond butter cups have a creamy filling that's coated in a dark chocolate shell. They're paleo, gluten free, dairy free and easily made vegan.

Ingredients

Scale

Coating

1 1/3 cups dark chocolate chips (I used Pascha 85% dark)
1/2 Tbsp coconut oil

Filling

1/4 cup drippy almond butter (just dry roasted almonds)
2 Tbsp maple syrup (optional)
1 scoop Vanilla Protein Powder (25g)*
Flaked Salt (optional topping)

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Instructions

Line a mini muffin pan with 15 paper liners.
Place the dark chocolate and coconut oil in a small bowl. Melt in the microwave at 20-30 second intervals, stirring between.
Place about 1 teaspoon of melted chocolate into each lined slot of the muffin pan. Use a mini spoon or spatula to push the chocolate up the edges of the paper liner.
Place the chocolate cups in the freezer to set.
Grab a small bowl and combine all of the filling ingredients for the almond butter cups. Mix with a spatula until well combined.
Retrieve the chocolate cups from the freezer and scoop about 1 teaspoon of the filling into each slot. Use a mini spoon or spatula to press down the filling so that it rests just below the rim of the chocolate.
Pour the remaining melted chocolate over the almond butter filling.
Set the almond butter cups in the fridge or freezer to firm.
Once the chocolate has solidified, you can top each cup with a pinch of flaked salt.
Store in an airtight container in the fridge, up to one month.

Notes

* I used vanilla beef isolate from Equip, but collagen, bone broth protein or hemp protein are all great options too.