Choc Cherry Cups

For the base:

• 1 scoop (30g) Bulk Nutrients WPI, WPC or Protein Matrix+ in Chocolate
• 150g dates – soaked in water overnight and drained
• 30g almond meal
• 15g cocoa powder
• 1 teaspoon vanilla essence
• 1 tablespoon coconut oil – melted

For the filling:

• 1 teaspoon of zero/low-calorie sweetener
• 1 scoop (30g) Bulk Nutrients Thermowhey in Strawberry
• 2 tablespoons coconut oil – melted
• 180g cherries – fresh or frozen
• 50g shredded coconut

For the base:

1. Step 1: In a food processor place all base ingredients and blend well.
2. Step 2: Press into six cupcake cases and set aside.

For the filling:

1. Step 1: In a food processor place all filling ingredients. Blend until well combined.
2. Step 2: Pour on top of chocolate base.
3. Step 3: Place in the freezer to set for a minimum of two hours.
4. Step 4: Remove from cases and enjoy. Best stored in the freezer.

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!