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- 7 oz dairy free chocolate
- 2 cups raspberries
- 1 tsp maple syrup
- 1 tsp chia seeds
- 1 cup peanut butter
- 1 tsp protein powder
Melt 7 oz of dairy free baking chocolate over a double boiler.
meanwhile simmer two cups of raspberries with 1 T of maple syrup and 1 T of chia seeds. Simmer for 10 minutes or until thickened.
take 1 cup of creamy peanut butter and add 1 T of protein powder and stir to combine.
take 10 muffin liners and line your muffin pan. Pour melted chocolate to coat the bottom of your liners. Place in fridge for 10 mins to set.
once cooled place a T of rasp in the centre of muffin liners with another T of peanut butter. Press slightly done.
if chocolate has cooled, rewarm it and pour some chocolate on top of the cups and place into fridge to set. Preferrably overnight.
remove wrappers and place into the freezer to enjoy later!