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✅2 x date/nut based protein balls or bars of choice ⁣
✅50g silken tofu⁣
✅25g dairy-free chocolate (I used  dark )⁣
✅1 tablespoon vegan chocolate protein powder ( I used – my discount code is “amb-chen”) ⁣

✅ Berries to decorate ⁣


1. Prepare a muffin tray with liners or alternatively using a silicone muffin mould like I did.⁣

2. Remove your protein balls from the packaging and pop it on a microwave-safe plate. ⁣
3. Microwave your protein balls for 30 seconds until softened⁣

4. Pop each heated protein ball into a muffin hole and flatten into a even and thin “tart”-crust like shape.⁣

5. Freeze whilst you make the mousse layer.⁣

6. Melt the chocolate and then pour it into a
small blender with the silken tofu & protein powder. Blend until smooth & creamy.⁣


7. Divide the mousse between the pod shells. Optional add berries for decoration ⁣

8. Return to the freezer for 30 mins until the mousse if more firm⁣

Storage tips: in an airtight container in the fridge for up to 2 days or in the freezer, allowing it to thaw at room temp for a few mins before serving ⁣

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