Desserts/ Snacks

Chocolate Caramel Protein Butter Cups

Chocolate Caramel Protein Butter Cups

I know what you are thinking; another chocolate recipe, yum! πŸ˜‰  I have to say, I definitely enjoy making chocolate the most, probably because I love eating it after!  I was craving chocolate after a nice long summer walk so I came home and whipped up these bad boys in only 15 minutes.  I eat chocolate on a daily basis so I always make sure I have my freezer stocked!

These butter cups are made with a chocolate base, vanilla sunwarrior protein middle and a top caramel (maple) layer.  Sunwarrior protein powder is my favorite vegan protein powder, and I love using it in my recipes.

Why is Sunwarrior protein powder my favorite?

“Warrior Blend uses and multiplies the power of several rich, raw protein sources into a smooth, great tasting, and revolutionary proprietary formula that is overwhelmingly superior to the individual components alone. This dynamic fusion, along with a cold extraction process, creates a unique, raw, plant-based protein with a complete amino acid profile exceptionally high in Arginine, Lysine, Leucine, and branched chain amino acids.”

  • Complete protein contains all essential amino acids*
  • Creates a feeling of satiety (fullness)*
  • Promotes muscle function*
  • Idea for healthy weight loss*
  • Easy to Digest*
  • Increases energy*

Read more from the source here.

Okay, enough about the protein powder, lets discuss why I love lucuma powder so much and why it makes a great chocolate alternative! 

The brand I am using at the moment is Navitas Naturals, made from whole Peruvian lucuma fruit that has been dried at low temperatures and milled into a fine powder. “This low-glycemic sweetener contains many nutrients including beta-carotene, iron, zinc, vitamin B3, calcium and protein. Yellow lucuma powder has a unique, maple-like taste that’s a delight in a variety of recipes.” From: Navitas Naturals

My favorite silicone baking cups are listed in my favorites from amazon on the right sidebar of this page.  They are super easy to use, clean, and sturdy enough to use alone without putting them into a muffin tin.  I pour the chocolate into the silicone baking cups on a transferable sturdy surface and place them in the freezer. 

Enjoy making this amazing recipe, I need to go mow down on some chocolate now!

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

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  • Meg @ Noming thru Life
    August 2, 2015 at 10:44 pm

    Oh my these look dreamy! I am all about any kind of chocolate peanut butter cup I can get my hands on. So yours are singing my name πŸ™‚

    • Crystal
      August 3, 2015 at 10:45 am

      Hi Meg! Watch it, they are really addicting πŸ™‚ ! But super healthy πŸ˜‰

  • Sarah | Well and Full
    August 3, 2015 at 8:40 am

    These look so yummy! And I love how they have a protein center, that would be perfect for a post-workout snack πŸ˜‰

    • Crystal
      August 3, 2015 at 10:45 am

      Hi Sarah, good idea!

  • Jen
    August 12, 2015 at 11:24 am

    How long will these stay good for in fridge? Is there Calorie count on them somewhere?

    • Crystal
      August 12, 2015 at 2:18 pm

      Hi Jen,
      They will last a month in the freezer, and probably a couple of weeks in the fridge. I keep all my chocolate in the freezer and take it out 10 minutes before I want to eat it. As for calorie count; this is my own recipe and I don’t count calories.
      Hope that helps!

  • jen
    June 18, 2016 at 4:55 am

    Aloha! This recipe was phenomenal. I’ve been buying Sunwarrior for more than 5 years and it was neat to have one of those super specific/random recipe ingredients ON HAND for a change! With the amounts listed above, my protein powder/coco oil would NOT roll into a ball. I used a ton of powder and still wouldn’t thicken, even when refrigerated to attempt to harden. Any ideas? Thank you kindly for such a great recipe. I am going to try your oldest dessert recipe with vanilla Sunwarrior next!

    • Crystal
      June 18, 2016 at 8:58 pm

      Hi There,

      Thanks so much for visiting my blog! I also love Sunwarrior, it’s the best hey?! Oh no, are you using the warrior blend or classic? The Warrior blend will thicken up more; I just checked the recipe, I’ll have to make it again to test it. I updated the qty for now to 3 tablespoons of coconut oil with the warrior blend, that will definitely work. If you are making the Sunwarrior butter cups make sure you use the classic protein powder instead of the warrior blend. I’m going to update that recipe right now to include that. Let me know how that works! πŸ™‚