| 10 | 25 | 218 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 25 min | 0 min | 12 |
| 1 1/2 cup | Rolled oats- Gluten Free (or granola of choice) |
| 4 tbsp | Peanut butter, natural (any nut butter of choice) |
| 2 tbsp | Maple syrup, pure (or any syrup of choice) |
| 2 tbsp | Flaxseed meal (ground) |
| 2 tbsp | Chia seeds |
| 30 gm | Pea Protein Powder |
| 100 gm | Dark chocolate chips, vegan (melted) |
| 2 tbsp | Cocoa butter (melted) |
| 1 pinch | Himalayan salt (optional) |
| 1 cup | Raspberries (any fruit or nut of choice) |
1. Mix the granola, chia seeds, ground flax seeds, maple syrup, protein powder nut butter together, a sticky thick mixture will form.
2. Spray a 12 tray muffin tray or set out cupcake papers, spoon the mixture in the form and freeze for 10 minutes.
3. In the mean time, melt, the salt, chocolate and coconut butter together.
4. Spoon the chocolate mixture over the 12 oat-cups, freeze 5-10 minutes.
5. Press the fruit or nuts of choice in the almost solid chocolate, freeze again, until the chocolate is set.
6. Keep frozen or keep cool, ENJOY
| Fruit | 0.2 |
| Grain | 1.0 |
| Meat Alternative | 0.3 |
