Ingredients
Prep time: at least 2 hours
1 packet sugar free raspberry jelly
1/4 cup crunchy peanut butter
1 scoop (30g) WPC80 French Vanilla
125g dark chocolate, melted
Method
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Make jelly according to packet instructions allow to set and then cut into cubes.
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Place the cubes into the freezer for at least an hour (but ideally overnight).
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Mix peanut butter and protein powder together until evenly combined.
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Place a small amount of PB on top of each jelly piece and cover with melted chocolate.
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Place back into the freezer to set & store in an airtight container in the fridge or freezer.
