1 1/2 cup almond meal
1/3 cup rice malt syrup
1/3 cup coconut oil
1/2 cup peanut butter
1/3 cup peanuts
2 cups raspberries
1 tbsp chia seeds
For this recipe, I used a silicone muffin tray. Highly recommended, it makes it SO much easier at the end!
1. Combined peanut butter, coconut oil, almond meal & rice malt syrup in a bowl. Then spread evenly into 8 muffin tin compartments.
2. Roughly chop peanuts and sprinkle evenly over the cups. Freeze whilst making the next layer.
3. Ensure raspberries are defrosted and mash them together with chia seeds. Set for 2-4 hours in freezer.
4. Melt chocolate & pour evenly onto cups.
These delicious goods are provided by LILY TURTON