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Recipes
PB + Raspberry Protein Cups
Creamy peanut butter, juicy raspberries, and a crisp chocolate coating come together in these frozen protein cups made with Nuzest Clean Lean Vanilla Protein. With a smooth, fudgy centre and fresh berry flavour, they’re an easy make-ahead snack to keep in the freezer.
Serves: 12 mini cups / Prep time: 10 mins/Refrigerate: 1 hour
Ingredients:
- 1 cup creamy organic peanut butter (or sunflower seed butter)
- 3 scoops Nuzest Clean Lean Vanilla Protein
- 3–4 tbsp creamy yoghurt
- 2 tbsp organic maple syrup
- 1 cup fresh raspberries
- 1 cup melted sugar-free chocolate
Method:
- Add the peanut butter, protein powder, yoghurt, and maple syrup to a bowl. Start with 3 tbsp yoghurt and mix until thick and dough-like. If needed, add the remaining yoghurt.
- Scoop roughly 1½ tsp of mixture into each mould cavity, filling only 2/3 full. Freeze for 40 minutes.
- Lightly mash the raspberries and spoon about 1 tsp over each frozen peanut butter layer. Freeze for another 20 minutes.
- Line a tray or plate with baking paper. Dip each cup into the melted chocolate and place onto the tray.
- Refrigerate for 20 minutes, or until the chocolate has set. Enjoy.
Storage
Store the remaining cups in an airtight container in the freezer. Allow to thaw for 7–10 minutes before serving.