Raspberry Peanut Butter Chocolate Cups
Ingredients
- 7 ounces dairy-free baking chocolate
- 2 cups raspberries
- 1 tablespoon maple syrup
- 1 tablespoon chia seeds
- 1 cup creamy peanut butter
- 1 tablespoon protein powder
Preparation
Melt 7 ounces of dairy-free baking chocolate over a double boiler.
Meanwhile, simmer two cups of raspberries with 1 tablespoon of maple syrup and 1 tablespoon of chia seeds for 10 minutes or until thickened.
Take 1 cup of creamy peanut butter and add 1 tablespoon of protein powder; 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 minutes to set.
Once cooled, place a tablespoon of raspberry mixture in the center of muffin liners with another tablespoon of peanut butter. Press slightly down.
If chocolate has cooled, rewarm it and pour some chocolate on top of the cups and place into fridge to set, preferably overnight.
Remove wrappers and place into the freezer to enjoy later.
Notes
Berries have high antioxidant capacities and may improve memory; consume raw or frozen for best nutrition.
Choose organic berries to minimize pesticide exposure.
