Snack & breadDessertGluten-freeVegetarian

Dark Chocolate Raspberry Chia Cups

Name: Dark Chocolate Raspberry Chia Cups
Prep time: 20 min
Total time: 20 min
Yield: 4 cups
Ingredients: 120g dark chocolate (70%); 150g raspberries, fresh or frozen; 2 tbsp chia seeds; 150g plain Greek yogurt (0% fat); 30g vanilla whey protein powder; 1 tsp honey; 1 tsp coconut oil

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A crisp dark chocolate shell around a raspberry chia jam folded into protein Greek yogurt. Each cup eats like a truffle from a good chocolate shop and still carries real protein.

The chia does the work here: it sets the raspberries into a jam that holds its shape inside the shell without gelatin or added sugar.

Per serving (1 cup)

13g

Protein

295

Calories

24g

Carbs

16g

Fat

4 cups20 min (plus 1 h freezing)0 min

Ingredients

4 ozdark chocolate (70%)
5 ozraspberries, fresh or frozen
2 tbspchia seeds
5 ozplain Greek yogurt (0% fat)
1 ozvanilla whey protein powder
1 tsphoney
1 tspcoconut oil

Steps

1
Mash the raspberries with the chia seeds and honey in a small bowl and let it sit for 15 minutes until it thickens into a loose jam.
2
Stir the Greek yogurt and protein powder together until smooth, then fold in the raspberry chia jam.
3
Melt the chocolate with the coconut oil in short bursts in the microwave, stirring in between.
4
Spoon a teaspoon of chocolate into each of 8 silicone muffin cups and tilt or brush it up the sides. Freeze for 5 minutes until set.
5
Divide the raspberry filling between the cups, leaving a little room at the top, and smooth it flat.
6
Cover each cup with the remaining chocolate, tap the tray to level it and freeze for at least 1 hour until solid.
7
Pop the cups out of the mold. Keep them in the freezer and let them sit for 5 minutes before eating.