serves
8
prep time
10 minutes
protein
7.3g
fat
7.6g
carbs
8.3g
calories
131
| ¼ cup | Skyr/Greek yoghurt (or yoghurt of choice) |
| 1 scoop | Macro Mike Raspberry Ripple Almond Protein |
| ½ cup | Frozen raspberries, roughly chopped |
| 100g | Dark chocolate |
| 1 Tablespoon | Coconut oil |
| Pinch | Sea salt, to serve |
- Mix the yoghurt and protein powder together until smooth and thick.
- Gently fold in the chopped raspberries — just enough to combine, don't overmix or you'll crush them and loosen the mixture.
- Spoon 1–2 heaped tablespoons onto a tray lined with baking paper (depending on desired size) and freeze for 20–30 minutes until firm.
- While they firm up, melt the chocolate and coconut oil together until smooth.
- Working with a couple at a time (keep the rest in the freezer), dip each frozen ball into the chocolate using a fork, letting excess drip off. Sprinkle with sea salt and return to the freezer until the shell hardens.
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Raspberry Ripple Premium Almond Protein (400g Bag)
Regular price$52.95
Sale price$49.95
SAVE
$3.00
