In a bowl, whisk together the protein yog, mashed raspberries, maple syrup, and vanilla bean powder until fully combined.
Pour the mixture into ice cream moulds and freeze for 24 hours.
Once frozen, remove the popsicles from the moulds. One by one, dip each into the melted dark chocolate, then immediately roll in the chopped peanuts before the chocolate sets.
Enjoy immediately or store in the freezer.
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Ingredients
350g Coconut Collab Protein Yog
¼ cup fresh raspberries, mashed
1 tbsp maple syrup
¼ tsp vanilla bean powder
80g melted dark chocolate
Handful roasted and salted peanuts, finely chopped
