These tasty dessert cups seriously could not have been easier to assemble! No fancy machines required and I was lazy so I used one of my favourite soft protein bars as the base too which worked a treat! You can also use a raw nut/date bar for the base too.
Here is the recipe:
PBJ MOUSSE PROTEIN CUPS (vegan, gluten-free, no-bake, oil-free)
Makes: 3 large cups
INGREDIENTS:
Base:
-
1 x soft protein bar ( I used @macr0mike )
Peanut Mousse:
-
1/4 cup coconut yoghurt
-
1/4 cup peanut butter
-
1 tablespoon vegan vanilla protein powder
Berry Mousse:
-
1/4 cup coconut yoghurt
-
2 tablespoons raspberry jam
-
1 tablespoon vegan vanilla protein powder
-
*Optional: 1 tsp berry powder for colour
METHOD:
1. Line muffin tins with non-stick paper or alternatively use a silicone tray
2. Make the BASE: heat up the protein bar in the microwave for !45 seconds until soft. Divide the protein bar into 3 equal portions. put one portion at the bottom of a muffin hole and press down until it evenly covers the entire base.
3. Make the PEANUT MOUSSE: in a bowl, whisk together the peanut butter, yoghurt and protein powder until smooth. **You may need to heat up your peanut butter if required. Divide the mixture evenly over the bases. Set in the freezer for 60 mins
4. Make the BERRY MOUSSE: in a bowl, whisk together all remaining ingredients until smooth. Divide this mixture evenly over the peanut mousse. Return to freezer to set for at least 3 hours.
**Storage tips: In an airtight container in the freezer, allowing it to thaw at room temperature for 3-5 minutes before serving.
Enjoy guys! Hope you try this 🙂