Reese’s Football Peanut Butter Cups make the ultimate dessert for your Super Bowl bash! These tasty treats are totally plant-based, gluten-free, and packed with a little protein punch!
If you’re not into peanut butter, no worries! You can swap it out for almond butter, just like in my almond butter cups recipe from last year. And hey, don’t forget to share your Super Bowl snack masterpieces with me on Instagram or TikTok!
Reese’s Football Peanut Butter Cups
Ingredients
- 1/2 cup of natural runny peanut butter
- 1 tablespoon of maple syrup
- 2 tablespoons of vanilla protein powder or 1 tablespoon of coconut flour
- 1 cup of vegan dark chocolate chips melted with 2 teaspoons of coconut oil
- 1/4 cup of vegan white chocolate chips melted with 1 teaspoon of coconut oil
Instructions
- Mix together the peanut butter and maple syrup until it’s nice and smooth.
- Stir in the protein powder or coconut flour until you’ve got a thick dough.
- Roll out the dough and use a spoon or a football-shaped cookie cutter to make football shapes. Pop them on a baking sheet lined with parchment paper and freeze for at least 20 minutes until they’re firm.
- While they’re chilling, melt the dark chocolate and coconut oil together until it’s smooth.
- Dip each football in the melted dark chocolate, shake off any excess, and pop them back on the baking sheet. Stick ’em in the freezer for another 10 minutes to firm up.
- Melt the white chocolate with coconut oil, then drizzle it on top of the footballs to make the stitching. Back in the freezer they go until they’re completely set!
- Enjoy your delicious football peanut butter cups!
Notes
Quick tip: Keep your Reese’s Football Peanut Butter Cups in an airtight container in the fridge or freezer. Since the chocolate stays a bit soft, they’re best enjoyed within 30 days.