Raspberry Chocolate Mousse Protein Bites
These raspberry chocolate protein bites are the perfect pre or post-workout snack. The salty and savory almond butter combines perfectly with the tang of the raspberries and the sweetness of the chocolate. These will feel like you are eating a dessert, but you will really be getting in an extra bit of protein.
Servings 6
Ingredients
Base Layer
- 1 cup almond flour
- 1 cup dates, soaked 30 minutes and drained
- 1/3 cup almond (or any nut or seed) butter
- 1/3 cup any milk
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
Chocolate Mousse Filling
- 1 13.5 oz can coconut cream
- 1 cup dates, soaked 30 minutes and drained
- 1/4 cup cocoa powder
- 1/4 cup protein or collagen peptides powder
Raspberry Jam
- 2 cups frozen raspberries
- 1 cup water
- 2 tablespoons honey or maple syrup
- 2 tablespoons chia seeds
Chocolate Topping
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil
Instructions
Raspberry Jam
- Make the jam first so it can cool while you make the rest of the recipe. In a small saucepan, combine raspberries, water, honey and chia seeds. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. remove from heat and let it cool.Once the raspberry jam has cooled, spoon it onto the set chocolate mousse cups.
Base Layer
- Line a 6-hole muffin tin with parchment paper cups or use a silicone muffin pan.In a food processor, combine almond flour, dates, almond butter, cocoa powder, milk, and vanilla extract. Process until the mixture forms a dough-like consistency.Press the dough mixture into the bottom and up the sides to create a well in the center of each muffin cup to hold the filling. Place the cups in the freezer while you prepare the chocolate mousse.
Chocolate Mousse
- Blend together the coconut cream, cocoa powder, dates and protein powder until smooth.Remove the parchment paper cups from the freezer and fill the center wells with the chocolate mousse mixture. Return the cups to the freezer and let them set for for an hour or so.Then top each muffin cup with chocolate topping.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and microwave with 15 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.Drizzle over the tops of the bites for an extra decadent touch.Return the cups to the freezer for a few minutes to set the chocolate topping.Store in the fridge for up to 1 week or freezer for up to 3 months.