Biscoff Protein Cups, white chocolate edition
Easy & delicious, they are like a homemade Reece’s cup biscoff edition
Yield6 servings
Ingredients
Filling
Optional
Chocolate
Directions
- 1
Melt chocolate with coconut oil in 20 second intervals.
- 2
Place a 1-2 tsp of melted choc in the base of 6 lined muffin cases to make a thin layer. Freeze.
- 3
In a bowl mix biscoff with yoghurt until smooth. Then mix in protein until a dough forms.
- 4
Roll into 6 balls and press lightly on the top of the hardened chocolate.
- 5
Cover with remaining melted chocolate and place in the fridge/freezer until set.
Notes
Keep stored in a sealed container in the fridge or freezer depending on desired consistency.
