Birthday Cake Peanut Butter Cups

Last week while Mazen was home we did several small kitchen projects. Earlier in the year we enjoyed making snack balls together, so Mazen asked to make something similar. I’ve been reading about “protein fudge” on the internet for years, and so we decided to give that a try. I used this recipe by Julie as inspiration. We went with a birthday cake flavor profile while still sticking with peanut butter as the main ingredient.

Birthday Ingredients

Our birthday ingredients included sprinkles (naturally), butter extract (something I bought years ago but rarely use!), oat flour, and vanilla protein powder instead of chocolate. I will say that Arbonne’s protein is made with Stevia and I think the fudge came out with a detectable Stevia aftertaste, so your type of protein powder might change the flavor one way or another. Please note!

A Kid Friendly Recipe

Mazen needed a little help measuring, but this recipe otherwise is almost 100% 6-year-old approved!

Obviously adding the sprinkles was the highlight.

No Bake // Store Frozen!

You do need to store these in the freezer so the coconut oil doesn’t melt.

Recipe

Print Pin

5 from 2 votes

Birthday Cake Peanut Butter Cups

Course Dessert

Cuisine American

Keyword peanut butter

Prep Time 5 minutes

Freeze time 30 minutes

Servings 18 cups

Ingredients

• 1/4 cup creamy peanut butter
• 1/4 cup coconut oil
• 1/4 cup vanilla protein powder
• 1 tbsp oat flour ground up oats, could probably leave out
• 1/2 tsp butter extract optional, could sub vanilla
• Sprinkles as much as possible

Instructions

• Heat peanut butter and coconut oil in a bowl in the microwave until melted, 20-30 seconds.
• Stir in protein powder, oats, and butter extract.
• Portion 1 tablespoon at a time into a mini muffin tin.
• Top with sprinkles. Note heavier sprinkles might sink to the bottom so chilling first might help.
• Chill in the freezer for 30 minutes.
• Store frozen.

Notes

These would likely work with almond or sunflower butter too!