Ingredients
Scale
- 2 cups dark chocolate chips
- 1 tablespoon coconut oil
- flaky salt, optional, for garnish
- 1 cup fresh raspberries
- 2 tablespoons chia seeds
- 1 tablespoon honey
- 1/2 cup creamy almond butter
- 3 tablespoons unflavored protein powder
Instructions
- Line a 24-cup mini muffin pan with baking cups.
- In a medium microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until melted and smooth, being careful not to burn.
- Pour 1 teaspoon of melted chocolate into each baking cup. Gently bang the muffin tin on the countertop to even the chocolate, then freeze for 10 minutes. Set remaining chocolate aside.
- In a medium mixing bowl, mash the raspberries with a fork. Add chia seeds and honey, stirring until combined. Set aside.
- In a separate small bowl, mix almond butter and protein powder until a dough-like consistency forms. Set aside.
- Remove muffin pan from the freezer and add a teaspoon of almond butter mixture into each cup. Top with a teaspoon of raspberry mixture. Cover with remaining melted chocolate and sprinkle with flaky salt if using.
- Freeze for 30 minutes to 1 hour to set. Store in an airtight container in the refrigerator until serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
These cups can be stored in the refrigerator for several days for fresh snacking.
Feel free to substitute almond butter with any nut or seed butter of your choice.
For added sweetness, adjust the honey to your preference.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg