Strawberry Chia Jam

1. Blend your strawberries, maple syrup and water until smooth
2. Pour into a bowl and stir in your chia seeds. Place in the fridge to thicken for about an hour

Almond Butter Cups

1. Melt your chocolate and coconut oil over low heat in a small sauce pan
2. Stir in the almond milk and then the protein powder
3. Transfer the chocolate mixture to a food processor/blender and blend until smooth adding more almond milk if needed. You should have a slightly thick but very smooth pudding-like chocolate mixture
4. Line your mini muffin pan with mini cupcake liners
5. Add about 1 teaspoon of the chocolate mixture in each cup and using a pastry brush, brush the chocolate up the sides of the cup filling all the folds
6. **NOTE: you’ll want it to be pretty thick up the sides
7. Place in the freezer to harden for about 10-15 minutes
8. Next, add 1 teaspoon of almond butter to each cup
9. Add about 1 teaspoon of strawberry chia jam on top of the almond butter
10. **NOTE: make sure to leave room for chocolate on top- you may need to add a little less that a teaspoon of almond butter and chia jam
11. Finally, add about 1 teaspoon of chocolate over top of the chia jam and spread it so that it covers the jam completely
12. Place back in the freezer for about 30 minutes or until they harden
13. Thaw slightly (about 5 minutes) before eating and store in the freezer or refrigerator