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Chocolate Macadamia Protein Cups

These Chocolate Macadamia Protein Cups feature a rich dark chocolate shell filled with a creamy macadamia nut butter and vanilla protein center. No-bake, freezer-friendly, and packed with healthy fats and protein, they are a delicious homemade alternative to traditional nut butter cups with a luxurious buttery twist. 🍫🥜
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword c;lean eating snack or dessert, chocolate macadamia nut butter protein cups, chocolate macadamia protein cups, nut butter protein cup recipe chocolate shell, nut butter protein cups
Servings 10

Ingredients

Chocolate Shell

  • 1 1/2 cups dark chocolate chips
  • 1 tablespoon coconut oil

Macadamia Protein Filling

  • 1 cup raw macadamia nuts (or you can use cashews or almonds)
  • 1/4 cup vanilla protein powder
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1-2 tablespoons coconut flour (if needed for thickening or more protein powder) 

Optional Toppings

  • Chopped macadamia nuts
  • Flaky sea salt
  • Desiccated coconut

Instructions

Chocolate Shell

  • Line a muffin tin with 10–12 paper liners or use a silicon muffin pan..
    Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Spoon about 1 tablespoon of melted chocolate into each liner.
    Use the back of a spoon to push some chocolate slightly up the sides to form a little cup.
    Freeze for 10–15 minutes until firm. 

Macadamia Protein Filling

  • Blend the macadamia nuts in a food processor until smooth, scraping down the sides as needed. This should take less than 2 minutes.
    Once smooth, add in the protein powder, maple syrup, vanilla, and salt.
    Blend for about 10 seconds to mix everything together.
    If the mixture seems too soft, add coconut flour one tablespoon at a time until a thick filling forms.
    Remove the chocolate shells from the freezer and divide the filling evenly between them.
    Flatten the tops gently with a spoon.
    Cover with the remaining melted chocolate.
    Sprinkle with chopped macadamias, coconut, or flaky sea salt if desired.
    Refrigerate for 30 minutes or freeze for 15 minutes until fully set.
    Store in fridge for up to 1 week or freezer for up to 3 months.
    Best enjoyed slightly chilled.
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