Ingredients:
Chocolate Base and Topping:
- 100g milk chocolate
- 1 tsp coconut oil
Filling:
- 30g biscoff (melted)
- 30g coconut yoghurt
- 40g vanilla protein powder
Raspberry Jam layer:
- 60g Stoneybrook thawed raspberries
- 1 tsp chia seeds
- 1tbs maple syrup
Method:
Melt your chocolate with coconut oil and cover the base of your lined muffin tray. Place your chocolate in the fridge for 10 minutes to set.
In a bowl, mix biscoff, coconut yoghurt and protein powder to make a thick dough type consistency. Roll into balls and place on top of the chocolate, squish them down to cover the base.
Mash together thawed raspberries, chia seeds and maple syrup. Let it thicken in the fridge for 10 minutes. Place on top of the biscoff dough. Cover the remaining in melted chocolate and freeze until set.
