Frozen Peanut Butter Chocolate Cups

Name: Frozen Peanut Butter Chocolate Cups
Total time: 3 h 10 min
Yield: 6
Ingredients: 1 banana; 1/4 cup (65 g) peanut butter; 1/2 cup (115 g) cottage cheese; 1/2 cup (85 g) sugar-free chocolate chips; 2 tbsp (about 20 g) crushed peanuts; 1 pinch sea salt

A no-bake frozen dessert built on cottage cheese, banana and peanut butter, set in a muffin tin between two layers of sugar-free chocolate. Ten minutes of work, a few hours in the freezer, and a batch that keeps for weeks.

VegetarianNo-bakeFreezer friendly

Six frozen peanut butter cups on a slate board, topped with dark chocolate, crushed peanuts and sea salt; one is bitten open to show the pale creamy filling.

Servings: 6
Total time: 3 h 10 min
Hands-on: 10 min

What you need

Blender or food processor
6-cup muffin tin
Parchment liners

Ingredients

1banana— the riper the sweeter
1/4 cup (65 g)peanut butter
1/2 cup (115 g)cottage cheese
1/2 cup (85 g)sugar-free chocolate chips
2 tbsp (about 20 g)crushed peanuts— optional
1 pinchsea salt— optional

How to make it

Blend the banana, peanut butter and cottage cheese until completely smooth — no cottage cheese texture left.
Melt the chocolate chips and spoon a thin layer into each cup of a parchment-lined muffin tin. Chill for a few minutes so the base sets.
Spoon the blended mixture on top, then finish with a second layer of melted chocolate and the crushed peanuts and sea salt.
Freeze for at least three hours, then lift them out and eat straight from the freezer.

Per serving, roughly

Energy: ~165 kcal
Protein: ~5 g
Carbs: ~15 g
Fat: ~11 g

These are estimates calculated from standard ingredient values. Your numbers will shift with the exact products you buy and with how generously you fill the plate — oil, sauces and cheese move them the most.

Variations

Higher protein, lower calorie

Swap the peanut butter for peanut butter powder, skip the banana, and double the cottage cheese. That cuts most of the fat and roughly a third of the calories per cup while nudging the protein up — you lose the banana's sweetness, so taste before freezing and add a little sweetener if you want it.

Coach's tip

Treat this as a dessert that happens to carry a little protein, not as a protein source — one cup is closer to a snack than to a post-training meal. If you are chasing a protein target, eat it alongside a proper protein serving rather than instead of one.

More recipes

Other recipes worth a place in your week.

SnacksSugar-Free Bounty-Style Protein BarsA coconut bar dipped in sugar-free dark chocolate, built on desiccated coconut and vanilla protein powder instead of condensed milk. Eight bars, no oven, no added sugar, and around 11 g of protein each — five times what the shop bar carries.BakingBlueberry Cottage Cheese DonutsBaked almond-flour donuts held together by cottage cheese and eggs, studded with blueberries and finished with melted white chocolate. One blender, one donut pan, and about ten grams of protein per donut.BreakfastHigh-Protein Overnight Oats with SkyrFour jars, ten minutes, no hob: oats, skyr, milk and vanilla protein soaked overnight and topped with berries. 42 g of protein waiting in the fridge before an early session.

General information only, not medical or nutritional advice. If you have a health condition, an allergy, or specific dietary needs, talk to a qualified professional.

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