serves
2 adults
prep time
5m
cooking time
15m - 20m
protein
5g
fat
1.6g
carbs
13g
calories
under 92
| CHOCOLATE: | |
|---|---|
| 100-150g | Vegan white chocolate |
| 10g | Coconut oil |
| PB LAYER: | |
|---|---|
| 50g | Macro Mike Salted Caramel PB+ Peanut Butter |
| Water (enough to make the peanut butter smooth) | |
| 1-2 tbs | Maple syrup |
| RASPBERRY LAYER: | |
|---|---|
| 80g | Fresh raspberries |
| 1 tbs | Maple syrup |
| 1 tsp | Chia seeds |
- Melt the chocolate with coconut oil, and fill 5 paper or silicone cups.
- Push the chocolate up the sides and freeze for 10 minutes.
- Whisk the peanut butter layer ingredients until smooth.
- Distribute evenly into the chocolate cups and freeze for 10 minutes.
- Smash raspberries with maple syrup and chia seeds and let sit for 5 minutes, then distribute evenly over the cups.
- Freeze until solid enough to top with remaining white chocolate.
- Keep in the fridge or freezer.
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