The ultimate high fibre treat! 

Ingredients

1 cup raspberries (fresh or frozen/thawed)
2 tbsp chia seeds
3/4 scoop LAKOA Salted Vanilla Whey Protein Isolate

Chocolate Coating

150g dark chocolate
1 tbsp coconut oil
1 tsp sea salt

Method

Mash the raspberries really well with a fork.  Stir in the chia seeds and protein powder until completely combined.  Leave at room temperature for 20 minutes, stirring once halfway through. The chia seeds need time to soak up the raspberry moisture and become nice and thick. Once thick, spoon approximately 1 tbsp portions onto a baking-paper-lined tray. Freeze for 2 hours. Melt the chocolate together with the coconut oil.  Remove from raspberry bites from the freezer and working quickly, dip the bite into the chocolate and use a fork to lift out.  Let excess chocolate drip off and return to the baking paper. Top with a sprinkle of salt. Refrigerate for 20 minutes and enjoy.  Best stored in an airtight container in the freezer.