serves
5
prep time
30 minutes
cooking time
10 minutes
protein
8g
fat
31g
carbs
38g
calories
495
| Base | |
|---|---|
| 1 1/2 cups | Freeze-Dried Strawberries (plus extra for topping) |
| 1 cup | Desiccated Coconut |
| 1/2 cup | Macro Mike Caramelised White Choc Almond Protein |
| 1/2 cup | Almond Meal |
| 3 tbsp | Maple Syrup |
| 3 tbsp | Cashew Butter |
| 2 tbsp | Almond Milk |
| Pinch Salt | |
| Strawberry Jam | |
|---|---|
| 250g | Fresh Strawberries |
| 1 tbsp | Maple Syrup |
| 1 tbsp | Chia Seeds |
| Topping | |
|---|---|
| 100g | Vegan Chocolate |
-
Slice strawberries and cook with maple syrup over medium heat until soft (add water if needed). Mash into a sauce-like consistency, cool, and transfer to a jar.
-
Stir in chia seeds and refrigerate for 10 minutes to thicken.
-
Blend 1 cup of freeze-dried strawberries with remaining cup ingredients until combined. If dry, add 1-2 tbsp almond milk. Pulse in remaining ½ cup of freeze-dried strawberries.
-
Press the mixture into silicone cupcake moulds, creating a well in the centre.
-
Fill each cup with strawberry chia jam.
- Melt chocolate and spoon over each cup until fully covered. Refrigerate for 20 minutes, then enjoy! 🍓
Featured in this recipe
Caramelised White Choc Premium Almond Protein (400g Bag)
Sale price$52.95
Choc Caramel Bar
