Bounty Inspired Protein Cups

• 200g dark chocolate
• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla flavour
• 1/2 teaspoon coconut oil
• 100g coconut cream - refrigerated first to harden up
• 2 tablespoons desiccated coconut
• 60g almond spread
• 10g Natvia cooking sugar
• Handful of choc chips

1. Step 1: Melt dark chocolate in a microwave safe bowl.
2. Step 2: Spoon 3/4 of the the chocolate equally into silicon muffin molds. Refrigerate until set.
3. Step 3: Spoon the solid cream off top of the refrigerated can of coconut cream and mix with remaining ingredients, folding through choc chips last.
4. Step 4: Spoon equally into cups, freeze for 20 or so and than spoon remaining melted chocolate on top.
5. Step 5: Keep in the refrigerator for 2-3 days.

Nicole Frain

Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!