Mini Bounty Cups

Mini Bounty Cups

Satisfy your sweet tooth with these mini protein-packed Bounty cups, a healthier, low-carb twist on the classic candy bar. Prepped in just 10 minutes with shredded coconut, vanilla whey, high-protein yogurt, and a dark chocolate drizzle, these gluten-free treats pack 5g of protein per serving straight from the freezer.

Meal Type:
Desserts Frozen Treats
Goal:
Healthy Snack Low Carb High Protein

Macros

116 Calories
5 Protein
6 Carbs
8 Fat

Recipe by: Olivia Leung

How to Make Mini Bounty Cups

  • Ingredients

    1½ cups shredded coconut (or desiccated coconut)

    ¼ cup True Protein WPI 90 in French Vanilla

    1 cup thick high-protein plain yoghurt

    1 tbsp maple syrup

    50g dark chocolate, melted

    Extra shredded coconut, to garnish

  • Instructions

    1. Add the coconut, WPI 90, yoghurt and maple syrup to a medium bowl. Mix well until fully combined. It will seem a little dry at first, but keep stirring until the mixture comes together.

    2. Divide the mixture evenly between your 12 mini muffin tray (or mini silicone moulds), pressing down firmly with the back of a spoon.

    3. Freeze for 1 hour, or until firm.

    4. Drizzle each cup with the melted dark chocolate and finish with a sprinkle of extra coconut.

    5. Return to the freezer for 5–10 minutes to allow the chocolate to set before serving.

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