Description
Sweet, creamy white chocolate layered with a bright raspberry–chia filling and boosted with protein. A perfect healthy snack or post-workout treat.
Ingredients
White Chocolate Protein Layers
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1 cup white chocolate chips, divided
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2 tbsp coconut oil, divided
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1 scoop vanilla or white chocolate protein powder
Raspberry Chia Filling
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½ cup fresh or frozen raspberries
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1 tsp honey or maple syrup
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1 tbsp chia seeds
Instructions
1. Prepare
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Line a mini muffin tin with 12 paper liners.
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For larger cups, use a regular muffin tin (makes 6).
2. Make the Bottom Layer
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Melt ½ cup white chocolate chips + 1 tbsp coconut oil in 20-second microwave bursts, stirring until smooth.
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Stir in protein powder until thick and creamy.
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Spoon 2 teaspoons into each liner, spreading slightly up the sides.
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Freeze 10 minutes.
3. Make the Raspberry Filling
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Mash raspberries in a bowl.
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Stir in honey and chia seeds.
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Let sit 5 minutes to thicken.
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Place 1 teaspoon of the raspberry mixture onto each frozen chocolate base.
4. Make the Top Layer
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Melt the remaining ½ cup white chocolate + 1 tbsp coconut oil.
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Spoon over each cup to fully cover the raspberry layer.
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Gently tap the pan on the counter to remove air bubbles.
5. Chill
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Freeze 20–30 minutes until fully set.
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Store in the fridge or freezer.
Notes
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If the chocolate becomes clumpy when adding protein powder, gently reheat for a few seconds and stir well.
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The chia seeds are essential for thickening the raspberry layer.
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Keep the cups chilled — room temperature will soften them too much.