Peanut Butter Berry Cups
For the base:
2 tablespoons almond meal
2 tablespoons The Nutty Whey peanut flour (any flavour)
1 scoop Bioflex Nutrition Proflex in vanilla
2 tablespoons maple syrup
1 teaspoon vanilla essence
1 teaspoon instant coffee - dissolved in 1 tablespoon boiling
2 tablespoons coconut oil - melted
For the top:
1/3 cup raspberries
1 tablespoon coconut oil - melted
1 teaspoon honey
Mix the base ingredients together well and press in to four equal sized silicon cupcake cases. Set aside.
For the topping, heat all ingredients together in the microwave and mix well.
Pour over base and scatter over cacao nibs. Place in the freezer - best overnight.
Per serve 40g/100g
Energy: 599/1500kj | Protein: 2.6/6.4g | Fat: 12.7/31.7g | Saturated fat: 10.4/26g | Carbohydrates: 3.7/9.4g | Sugar: 1.9/4.8g| Sodium: 13/33mg