Ingredients
- ¾ cup peanut butter
- 2 tbsp honey (or maple syrup)
- 1 tsp cinnamon
- 2 tbsp melted coconut oil
- ½ cup organic raspberries
- 1 tbsp chia seeds
Instructions
- Line a muffin tin with 10 liners.
- Whisk together the peanut butter, honey, cinnamon, and coconut oil
- Fill each cup with 1 heaping tb of the mixture and place in the freezer for 10 minutes.
- Next, make the filling, by mashing together the raspberries and chia seeds in a small bowl. Remove the muffin tin from the freezer, and spoon the raspberry filling evenly among the ten cups.
- Pour the remaining peanut butter mixture on top to cover, and freeze for an additional 30 minutes.
- Keep these stored in the freezer and pop them out when ready to eat!
- Enjoy!
Calories: 114kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 28mg | Potassium: 74mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 0.2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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