04
Mar
Vegan White Choc PB & J Cups
Reading time - 1 mins
Created by: @Noashealthyeats
'This recipe is seriously next level. Vegan white chocolate caresses a thick layer of our delicious low-fat peanut butter and fresh raspberries infused with chia seeds. Healthy ingredients for a sweet treat you can enjoy alone or with friends!'
Using the delightful PB+ Powdered Peanut Butter by Macro Mike - Salted Caramel, these plant-based bites will be a favourite time and time again!
5min
To Prep
15-20min
To Cook
7
Ingredients
Easy
Difficulty
100-150g Vegan white chocolate
10g Coconut oil
50g PB + Powdered Peanut Butter by Macro Mike - Salted Caramel
1-2 tbs Maple syrup
80g Fresh raspberries
1 tbs Maple syrup
1 tsp Chia seeds
STEP 1
Melt the chocolate with coconut oil, and fill 5 paper or silicone cups.
STEP 2
Push the chocolate up the sides and freeze for 10 minutes.
STEP 3
Whisk the peanut butter layer ingredients until smooth.
STEP 4
Distribute evenly into the chocolate cups and freeze for 10 minutes.
STEP 5
Freeze until solid enough to top with remaining white chocolate.
STEP 6
Keep in the fridge or freezer.
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