Full recipe below or head to my website for an easier to follow format, along with full macronutrient breakdowns:

Recipe make 10 servings

Ingredients:
1 tub cocowhip (vegan cool whip)
70g vanilla protein powder
1/2 cup raspberries, I used frozen
coarse sea salt for garnish, optional

Recipe:
Pour the entire tub of cocowhip into a mixing bowl.
Add in 70g vanilla protein powder, and whip through the cocowhip until smooth.
Fold in raspberries.
Line a muffin tray with 10 liners and divide the cocowhip batter across all 10 liners.
Smooth the tops with the back of a spoon.
Top each with a sprinkle of coarse sea salt if desired.
Set in the freezer to firm up completely, 1-2 hours.
Enjoy!

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