Ingredients

100g dark chocolate, melted
50g Mayver’s Smooth Peanut Butter
50g protein powder of your choice
30g rice malt syrup
60g water
100g sugar free jam

Method

1. Spread melted chocolate around 8 mini silicon cupcake moulds and freeze until solid.
2. In a bowl, mix peanut butter, water, powdered peanut butter and rice malt syrup until smooth.
3. Spoon peanut butter mixture on top of chocolate before spooning jam on top of the peanut butter.
4. Cover the jam with melted chocolate and refrigerate until solid.

Thanks to the awesome @sarahfitfoodie for this amazing recipe!