RASPBERRY CUPS

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SERVES: 6 CUPS

TIME: 20-30 MINUTES

INGREDIENTS

Cups:

• 20g almond meal

• 20g natural peanut butter

• 20g walnuts

• 20g desiccated coconut

• 20g cacao power

• 20g coconut flour

• 15g coconut oil, melted

• 2 tablespoon sugar free maple syrup

Filling:

• 100g plain Greek yoghurt

• 1/2 vanilla protein powder

• Dash vanilla essence

• 6 raspberries

DIRECTIONS

1. In a food processor, place all cup ingredients and blitz until smooth

2. Evenly distribute the mixture between 6 cupcake cases and make into a well

3. In a bowl, combine all filling ingredients, except raspberries

4. Evenly distribute the filling mixture over the cups

5. Press a raspberry into each cup

6. Place in freezer for 20-30 minutes or until set