Raspberry PB&J Protein Cups

1. LINE a mini muffin pan with cupcake liners or USE a silicone mini muffin mold.
2. SET ASIDE muffin pan.

Filling

1. PLACE half of 1 package (6 ounces) raspberries into a small saucepan.
2. ADD 2 teaspoons pure maple syrup.
3. COOK over medium-low heat.
4. STIR and MASH occasionally until raspberries are broken down and mixture thickens to a jam-like consistency.
5. REMOVE from heat.
6. STIR IN 1 tablespoon chia seeds.
7. ALLOW to cool to room temperature.
8. REFRIGERATE filling until chilled and thick.

Peanut butter

1. PLACE 1/2 cup creamy peanut butter into a medium mixing bowl.
2. ADD 3 tablespoons protein powder.
3. ADD 1 tablespoon pure maple syrup.
4. STIR to combine.
5. CHECK mixture for consistency. If mixture is runny ADD 1 – 2 tablespoons additional protein powder. If mixture is dry or crumbly ADD 1 – 2 tablespoons maple syrup.
6. DIVIDE mixture evenly between wells of prepared muffin pan and PRESS firmly into bottoms of wells.
7. FORM shallow indentations in centers of peanut butter mixture using thumb or the back of a small spoon and LEAVE a thick border around edges.
8. FILL each indentation with filling. Do not overfill.
9. SET ASIDE muffin pan.

Chocolate

1. PLACE 1 cup dark chocolate chips into a microwave safe bowl.
2. ADD 1 teaspoon coconut oil.
3. MICROWAVE on medium power 30 seconds.
4. STIR mixture.
5. CONTINUE to MICROWAVE and STIR mixture in brief intervals until chocolate is completely melted.
6. SPOON chocolate over each muffin pan well to COVER filling.
7. FREEZE 2 hours, or until completely firm.
8. ALLOW cups to REST at room temperature 5 –10 minutes before serving.