Preparation time: 20 minutes
For Chocolate cups
4 TBSP extra virgin coconut oil
1.5 TBSP cacao powder
1 TBSP raw honey
For chocolate protein mousse
1 scoop Chocolate Optimum Gold Standard Whey
2-3 TBSP water
2 TBSP cacao powder
-Top with raspberries-
Place the 12 miniature silicone patty cups in the freezer. Freezing them will make it easier to set the chocolate cup.
Mix the chocolate ingredients together and one by one pour the chocolate into each chilled patty cup. Place each cup on its side and slowly rotate around so the chocolate covers the sides. Place all the cups back into the freezer.
Mix the water and protein powder together, cut the avocado up and place in a processor along with the cacao powder and mixed protein powder. Process until it turns into a mousse texture.
Take the chocolate cups out of the freezer and peel them out of the silicone patty cups. I used a piping bag to put the mousse into the chocolate cup. Top with raspberries.