Dessert cups from the heavens! I whipped up these delicious, moreish and super easy to make dessert cups with the help of my trusty @magimix food processor. I’ve added the coconut component to the berry layer to give it that cherry ripe feel whilst retaining the essence of peanut butter jelly. The berry coconut layer also adds some different textures to the cups making it fun to eat!
Here is the recipe:
5-INGREDIENT PROTEIN CHOC PB BERRY RIPE CUPS
(gluten-free, no-bake, oil-free)
MAKES: 5 cups
INGREDIENTS:
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200g vegan dark choc
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1/2 cup peanut butter
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1 cup frozen raspberries
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1 scoop vegan protein powder ( I used @macr0mike salted vanilla )
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1/4 cup dessicated coconut
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Dash of water
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*Optional: 2 tablespoon maple syrup for extra sweetness
METHOD:
1. Line a muffin tin with muffin cases or use a silicone muffin mould
2. Melt 100g of chocolate and distribute it evenly across the moulds. Place into the freezer to let it set.
3. In the food processor, blend the frozen raspberries, protein powder, coconut and dash of water until a thick paste forms. Taste and adjust the sweetness using syrup if you like it sweeter. Distribute the berry mixture evenly amongst the cups
4. Distribute the peanut butter evenly across the cups, return to freezer to set for 30 mins
5. Melt the last 100g of chocolate and pour it over the peanut butter layer, distributing it evenly across the cups. Return to the freezer to set for at least 1 hour.
6. Once the cups are frozen, you can remove them from the moulds and serve.
So happy that I have these in my freezer as a sweet treat! Definitely let me know if you try it!