For The Raspberry Chia Jelly:
- 30g fresh raspberries
- ½ tablespoon water
- 1 tablespoon honey
- ¼ teaspoon vanilla essence
- 2 tablespoons chia seeds
For The Peanut Butter Base:
- 1½ scoops (45g) Bulk Nutrients WPI or WPC in Vanilla
- 10g dried goji berries – approximately 70
- 1 teaspoon vanilla essence
- Pinch of cinnamon to taste
- 1 tablespoon no added sugar or pure maple
- 2 tablespoons (50g) crunchy natural peanut butter
- 2 tablespoons (20g) peanut flour
- 1 tablespoon (10g) quick oats
- 2 tablespoons (30g) LSA meal
For The Chocolate Topping:
- 1 tablespoon (10g) Bulk Nutrients WPI or WPC in Chocolate
- 45g dark organic chocolate
- 2 teaspoons (10ml) nut spread – we used almond spread
To Make The Raspberry Chia Jelly:
- Mash the raspberries well.
- Combine all ingredients and set aside for a minimum of 20 minutes. This allows the chia seeds to thicken.
To Make The Peanut Butter Base:
- Cover goji berries with water (about 1-2 Tbsp) and let sit for approximately 20 minutes to absorb.
- Combine everything in a food processor (including the water off the berries).
- If too sticky, add additional thickeners such as coconut flour, desiccated coconut, almond meal, more oats or more LSA.
To Make The Chocolate Topping:
- Melt chocolate and nut spread in the microwave
- Stir in protein powder.
- Line a mini cake tin with baking paper
- Press the peanut butter base into the cake tin.
- Spread raspberry chia jelly over the top.
- Finally pour the chocolate topping over the raspberry chia jelly.
- Place in the fridge to set.
- When set, slice with a hot, wet knife to break through the chocolate. Enjoy!