High Protein Chocolate Banana Pudding Cups with Peanut Butter Drizzle

Ingredients:

For the Pudding Base:

• 2 ripe bananas (preferably very ripe for sweetness)

• 1/2 cup plain Greek yogurt (for protein and creaminess)

• 1/4 cup unsweetened cocoa powder (or cacao powder)

• 2 tablespoons chocolate protein powder (optional, but it boosts protein content)

• 1/4 cup almond milk (or any milk of choice)

• 1-2 tablespoons honey or maple syrup (optional, for sweetness)

• 1 teaspoon vanilla extract

• Pinch of salt

For the Peanut Butter Drizzle:

• 3 tablespoons peanut butter (creamy or chunky based on preference)

• 1 tablespoon honey (optional, for extra sweetness)

• 1 tablespoon almond milk (or any milk of choice, to thin it out)

• A pinch of sea salt (optional for extra flavor)

For Garnish (optional):

• Chopped peanuts or peanut butter chips

• Chocolate shavings or chips

• Sliced banana

Instructions:

1. Make the Pudding Base:

• Prepare the bananas: In a blender or food processor, blend the two ripe bananas until smooth. If they are particularly large, you may only need one.

• Add the Greek yogurt: To the blended bananas, add the plain Greek yogurt, cocoa powder, protein powder (if using), almond milk, honey or maple syrup (to taste), vanilla extract, and a pinch of salt. Blend everything until smooth and creamy.

• Taste and adjust: Taste the mixture and add extra sweetener if desired. You can also add more cocoa powder if you prefer a richer chocolate flavor.

2. Assemble the Pudding Cups:

• Spoon the pudding mixture into small serving cups or bowls, about 1/2 to 3/4 of the way full. Depending on the size of your cups, this recipe should make about 4-6 servings.

• Chill: Place the cups in the refrigerator to set for at least 1-2 hours. This allows the pudding to firm up and makes it even more creamy.

3. Make the Peanut Butter Drizzle:

• In a small microwave-safe bowl, microwave the peanut butter for about 15-20 seconds, just until it’s slightly softened.

• Add the honey and almond milk to the peanut butter and stir until smooth. If it’s too thick, add a little more almond milk, one teaspoon at a time, until it reaches a drizzle-able consistency.

• Optional: Add a pinch of sea salt for a savory-sweet flavor contrast.

4. Serve:

• After the pudding has set, remove it from the fridge.

• Drizzle the peanut butter mixture generously over the top of each pudding cup.

• Garnish with sliced banana, chopped peanuts, or a sprinkle of chocolate chips if desired.

5. Enjoy!

• Serve immediately or refrigerate again if you want to enjoy them chilled later. These cups can last up to 3-4 days in the fridge, but they are best enjoyed within the first 2 days.

Nutrition Per Serving (Approximate):

• Calories: 250-300

• Protein: 15-20g (depending on whether you add protein powder)

• Carbs: 30-35g

• Fat: 12-15g

• Fiber: 4-5g

These high-protein pudding cups are great for a post-workout snack, a healthy dessert, or even as a protein-packed breakfast! They’re also customizable—you can use almond butter or another nut butter in place of peanut butter if you prefer.