Ice Cube Chocolate Raspberry Protein Bites
These gorgeous little protein snacks combine chocolate, cream cheese and raspberries into a mouthwatering bite-size treat. They are easy to make-ahead with only 15 minutes of prep using an ice cube tray. Put them out for a party and watch them be the first to go!
Servings 14
Ingredients
Chocolate Coating/Topping
- 1 1/2 cups chocolate chips, divided in half
- 2 teaspoons coconut oil, divided in half
Protein Bites
- 1 cup cream cheese, softened to room temperature
- 14 raspberries
- 1/4 cup honey or maple syrup
- 1/4 cup whipped cream, store bought or homemade recipe for healthy whipped coconut cream is below in notes
- 1/4 cup protein or collagen peptides powder
- 1 teaspoon vanilla extract
Instructions
Chocolate Coating/Topping
- Place the first lot of chocolate chips together with a teaspoon of coconut oil in a small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Gently grease 14 wells of an ice cube tray or use a silicon ice cube tray or muffin cups with paper liners. Place a dollop of melted chocolate in each ice cube well and with a teaspoon (or your fingers) push it up to cover the sides of each well to create a little chocolate cup to hold the rest of the filling in. Freeze for at least 5 minutes.
Protein Bites
- In a small bowl, mix cream cheese, honey, protein powder and vanilla extract until smooth. Stir in whipped cream until fully combined. Fill each ice cube well about halfway with the cream cheese mixture, then press a raspberry into the center of the mixture. Fill the rest of the mold with the cream cheese mixture.Melt the remaining half of the chocolate with the above method. Add melted chocolate on top of each ice cube bite and chill for 1 hour to set.Remove from fridge and invert on a work surface.Leave the ice tray at room temperate. Wait for 5-10 minutes, and flip the ice cube tray for the cheesecake bites to drop out. Store in fridge for up to 1 week or freezer for up to 3 months.
Notes
Homemade Whipped Coconut Cream
Add even more nutrition and healthy qualities to many other dishes with nutrient-dense fluffy, whipped coconut cream.
It’s a dairy-free dessert topping that is not overly sweet and made with simple ingredients. This whipped coconut cream is just as thick, luscious, and creamy as dairy-full whipped cream and ideal for topping cakes, tarts, puddings, hot cocoa, and more.
Made with just 3 ingredients in 5 minutes of active time. Be sure to chill the canned coconut cream or milk the day before you need it.
Packed with healthy fats, tons of other good stuff and amazing flavour to help support a healthy, fit body.
Go here for the simple recipe: Whipped Coconut Cream
