Makes approx. 12 cups

Ingredients

Chocolate coating:

1/2 cup cacao butter
1/2 cup True Protein Cacao Powder
2 tbsp maple syrup
Pinch of pink salt
Pinch of vanilla powder

Method 

1. Melt your cacao butter, add maple syrup salt, vanilla and lastly the cacao powder.

2. Stir until combined and glossy.

3. Pour about 1 tsp into the bottom of a silicon mould or mini muffin tin lined with papers.

4. Pop in the freezer while you get onto the filling.

Filling: 

*note you will have some remaining filling mix left over. Perfect to set in ice cube trays ready for your next smoothie.

1/2 cup almond butter
2 tbsp coconut oil
1 tbsp True Protein MCT Oil
1/4 cup rice malt syrup
Pinch of pink salt

Method

1. Melt the salt, coconut oil and rice malt over low heat, add in the almond butter and stir to combine. Take off the heat and let it cool to room temperature. Stir through the MCT oil.

2. Take your chocolate out of the freezer, add 2 tsp of almond mix to each one. Top with remaining chocolate and pop back in freezer for about 15 minutes to set.

3. These will keep in the fridge for up to a week.