Vegan Boost Chocolate Cups
Ingredients
Cups
- 100g Dark Chocolate
Mousse
- 1/4 cup Coconut Yoghurt
- 1 tbs Chocolate Protein Powder or Cacao Powder
- 1 tbs Nut Butter
- Crushed Biscuits and Rice Puffs to taste
Caramel
- 1 tbs Rice Malt Syrup
- 1 tbs Nut Butter
Preparation
Melt two-thirds of the chocolate and pour into muffin cases. Place in the fridge to set.
Mix together the yoghurt, protein powder, and nut butter until combined and smooth. Fold in the crushed biscuits and rice puffs.
Add the mousse into the set chocolate cups.
Microwave the rice malt syrup for 20 seconds, then stir in the nut butter to make the caramel. Add it on top of each cup and place in the freezer to set.
Once set, melt the remaining chocolate and pour it over the top of each cup.
Place in the fridge to set and allow the mousse to soften.
Notes
This recipe makes 5 cups.
Use products like macr0mike chocolate protein powder and choc peanut butter, and vegan arrowroot biscuits for best results.
