Shamrock Chocolate Protein Cups

1. 1

   Melt approximately a third of the chocolate chips over medium-low heat. Spread in a thin layer among 10 silicone baking cups. Place on tray in the freezer to harden.

2. 2

   In a small bowl, mix Greek yogurt, protein powder, peppermint extract and food coloring until smooth. Set aside.

3. 3

   Melt coconut oil in microwave for 15-20 seconds. Whisk in arrowroot flour until smooth. Add into yogurt mixture and mix.

4. 4

   Spoon yogurt mix on top of frozen chocolate, leaving room on the sides of the silicone baking cups for more chocolate. Set aside in freezer.

5. 5

   Melt remaining chocolate and spoon over yogurt, spreading to the sides to cover all of the yogurt mix.

6. 6

   Store in refrigerator or freezer until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.