Dark Chocolate Collagen PB Cups

Dark Chocolate Collagen Pb Cups

5.0 from 1 reviews
Dark Chocolate Collagen PB Cups
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 22 mini cups
  • 2 chocolate bars (I used Eating Evolved Midnight Coconut- 100% cacao. Feel free to use a less bitter chocolate for a sweeter taste OR add more maple syrup)
  • 2 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 2 tbsp coconut flour
  • 3 scoops Vital Proteins Collagen Peptides
  • 1 tsp vanilla
  • ⅓ cup Crazy Richard's creamy peanut butter
  1. Melt chocolate in microwave (every 30 sec stir until a liquid) and stir in 1 tbsp coconut oil, collagen and 1 tbsp maple syrup
  2. Pour a very small amount into PB cup mold to only cover the bottom
  3. Place in freezer for 5 minutes
  4. Create PB mold by mixing together peanut butter, coconut flour, 1 tbsp maple syrup, 1 tbsp coconut oil and vanilla
  5. Roll into small rounds and place over the base of frozen chocolate
  6. Press down so that the top is below the surface of the mold
  7. Pour remaining melted chocolate over the top until it reaches the surface of the mold
  8. Freeze for another 10 minutes Store in airtight container in fridge or freezer


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  • Reply
    November 19, 2016 at 8:07 pm

    This looks so good! I really want to try it. I’ve never had collagen before… Can you taste it??

    • Reply
      Rachael Devaux
      November 19, 2016 at 10:12 pm

      You should definitely try! The collagen is totally optional, but a great health benefit. Can’t taste it at all 🙂

  • Reply
    December 2, 2016 at 4:45 pm

    How big is a scoop of Vital’s collagen? I use Great Lakes and usually do 2TB/serving. Definitely going to have to try these though! I love getting as much collagen in my every day drinks/snacks 🙂

    • Reply
      Rachael Devaux
      December 3, 2016 at 2:58 am

      It’s about 2 tbsp as well 🙂 You have to try them and let me know how you like!!

  • Reply
    Tessa Goodwin
    February 12, 2017 at 4:20 am

    DYING. and drooling. These look so bomb, because peanut butter. #peanutbutter #crazyrichards

  • Reply
    June 6, 2017 at 7:17 pm

    Hi Rachael!

    Could I use almond flour instead of coconut flour in this recipe? If so, how much almond flour would you recommend?

    Can’t wait to try it out!!

    • Reply
      Rachael Devaux
      June 6, 2017 at 11:33 pm

      Yes! It should be about the same conversion 🙂

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