White Chocolate Blueberry Cups
These cups are amazing, you guys. They’re sweet, refreshing, fruity, we love them! They’re the perfect meal prep or sweet treat to have throughout the week!
They’re full of protein as well. Vegan? Just go ahead and leave the collagen out! However, I did used Indigo Marine Collagen in these, which is has higher bioavailability and can be absorbed quicker than bovine collagen. Many brands use multiple sources to get multiple types of collagen – like egg, chicken and bovine. They have 1 source (wild caught white fish) to get types I, II, III, and IV of collagen. If you’re looking for a high quality Collagen powder, I highly recommend this one!
White Chocolate Blueberry Cups
Prep time: 10 MinSet Time: 1 HourTotal time: 1 H & 10 M
These white chocolate blueberry cups are such an easy thing to prep for the week! And the berry/white chocolate combination is to die for!
Ingredients
- 1 ½ cups white chocolate of choice
- 1/2 cup unsweetened jelly/Jam (Homemade or store bought)
- 1 Scoop protein (or collagen, if not vegan) - can omit
- 2 tbsp Coconut butter (can sub macadamia butter, cashew butter, or other neutral flavored butter)
- 2 tbsp maple syrup, as needed
Instructions
- Line a cupcake tin with liners and set aside.
- In a bowl, melt your white chocolate until completely smooth. If your white chocolate is overly thick, you can thin it a bit with a tbsp or two of melted coconut oil. Add a little white chocolate to each cup, covering the bottom. Place in the freezer for a few minutes to harden.
- While you’re waiting, make the filling by combining the jelly, protein or collagen (if using), and butter until completely smooth. At this point, you can taste it and adjust as needed. To make the filling more solid, add more butter, to keep the filling pretty gooey, stick to 1 tbsp.
- Add a little of the filling to the bottom of each cup.
- Using the remaining melted white chocolate, cover the filling layer entirely.
- Place back in the freezer to set!