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