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Chocolate Caramel Protein Butter Cups
Chocolate and Caramel Butter Cups made with a vanilla protein center, yum!
Author
Crystal Bonnet
Ingredients
Chocolate Layer
1/2
cup
raw cacao powder
1/2
cup
melted coconut oil
1/4
cup
maple syrup
1
tablespoon
mesquite powder
1/2
teaspoon
vanilla extract
dash of salt
Middle Layer
1/3
cup
sun warrior vanilla protein powder
not classic, warrior blend
3
tablespoons
melted coconut oil
Caramel Layer
1/2
cup
lucuma powder
1/2
cup
melted coconut oil
1/4
cup
maple syrup
dash of salt
Instructions
Chocolate Layer
Melt the coconut oil double boiler method.
Mix all ingredients in a bowl whisking until smooth.
Pour chocolate mixture into butter cup molds filling 1/3 full.
Place in freezer to set while making the caramel layer.
Middle Layer
Melt coconut oil double boiler method.
Mix all ingredients in a bowl with a fork until combined. Mixture should be thick like dough.
Remove butter cups from freezer.
Use 1 tablespoon of protein mixture, roll into a ball with your hands and flatten into a thick pancake.
Place on top of chocolate layer and set aside.
Caramel Layer
Melt the coconut oil double boiler method.
Mix all ingredients in a bowl whisking until smooth.
Pour caramel mixture into butter cup molds filling to the top and enough to cover the vanilla layer.
Place back into freezer to set for minimum 1 hour.
Notes
You can also use melted cacao butter in place of coconut oil.
Keep chocolate in fridge or freezer.