Coconut & Raspberry Protein Cups
- charliemidd
- Mar 11, 2021
- 2 min read
Rich, fruity treats!
The combo of sweet coconut & vanilla paired with the tart raspberry is definitely a winner!
I love making healthy treats, these are super rich so they really satisfy those sweet cravings.
The vanilla chocolate reminds me of Caramac bars! I used to love those as a child.
Feel free to swap the rasberry chia with any fruit/chia combination of your choice!
How do we do it?
A rich and fruity snack for when those sugar cravings hit!
Recipe - Makes 8-9
Rasberry Chia Layer
1 Cup Frozen Raspberries
1 Tbsp Chia Seeds
1/2 Tbsp Lemon Juice
1 Tbsp Maple Syrup
Coconut Layer
1 1/2 Cups Coconut Oil
2 Cups Vanilla Protein Powder ( I use Arbonne)
1/2 Cup Dessicated Coconut
Method
1. Simmer raspberries on a low heat until they defrost and cook through. Stir to break them up.
2. Add chia seeds, lemon juice and maple syrup and stir to combine.
3. Set aside to cool. The consistency will thicken up as it cools.
4. Next move on to preparing the vanilla chocolate.
5. Melt coconut oil then add protein powder and stir well.
6. Add in the dessicated coconut and stir well. Remove from heat.
5. Set out 8 silicon cupcake moulds, I set mine in a muffin tray.
6. Pour in the mixture to each cup cake mould, filling around 1/4 of each mould. Let this cool so that the raspberry chia doesn't sink too much in the next stage!
7. Spoon in 1Tbsp of raspberry chia into each mould then top each one with the rest of the chocolate to cover.
8. Refrigerate until solid.
9. Remove from moulds and store in an airtight container in the fridge. Enjoy!
Tips
Feel free to add more maple syrup to your raspberry chia if you want it a little sweeter.
You can make smaller cups by filling them less and use the remainder of the chocolate and raspberry chia to just make a few more. They are super rich so you may prefer smaller ones!
Let me know if you give this recipe a try and tag me on social media in your pics!
Any questions please get in touch. Enjoy!
Comments