Recipes

RASPBERRY RIPE CUPS⁠

Posted on Feb 14, 2022 by Laura Day

  • serves 8
  • prep time 10-15mins
  • cooking time 15mins

Ingredients

Filling:
30gRaspberry chia jam
30gCoconut yoghurt
1 TbsNatural granulated sweetener⁠
50gDesiccated coconut
½ ScoopMixed berry white choc premium almond protein⁠
Chia jam:
60g Frozen raspberries⁠
1 TspChia seeds⁠
10gNatural granulated sweetener⁠
Ingredients:
150gDairy-free chocolate⁠
1TspCoconut oil - optional⁠

Created by: @noashealthyeats

 

Our Mixed Berry White Choc Almond Protein infused in the sweet, fruity coconut filling and coated it in a yummy choccy to create this dreamy snaackkk!⁠

Macros

PER SERVING

  • protein 3.4⁠g⁠
  • fat 11.6⁠g
  • carbs 4⁠g⁠
  • calories 141 cals⁠

Steps

  1. Prepare your jam on stove or in the microwave by mixing together the ingredients on low heat mashing everything together. Set aside to cool in a jar or small container before popping it in the fridge.⁠
  2. Now melt your chocolate with coconut oil . Using half of the chocolate divide between 8 Silicone or paper cupcake cases. Press the chocolate up the sides and then freeze for 15 mins to set.⁠
  3. Prepare your filling. Mix together your jam, sweetener & yoghurt. Now add in protein & coconut mix until combined. Roll into 8 balls and press into the cups. Cover with remaining melted choc & pop in the fridge/ freezer until set. Enjoy :) ⁠
Enjoy!