Macadamia Pineapple Protein Cups

Ingredients: Makes ~6-8 mini cups

1 cup Zen Basil Biohack Protein

1 cup yogurt (Greek or coconut yogurt works great)

1 tsp vanilla extract

1–2 tbsp honey (adjust to taste)

1/2 cup pineapple chunks (fresh or drained canned)

1/4 cup macadamia nuts, chopped

1/2 cup white chocolate chips (or white chocolate bar, chopped)

Instructions:

Mix the Base:

  • In a bowl, combine yogurt, vanilla extract, and honey. Mix well until smooth.

  • Add 1 cup Zen Basil Biohack Protein and stir until fully incorporated. The texture will be thick and creamy.

  1. Assemble in Cups:

    • Line a muffin tin with paper or silicone liners.

    • Add a layer of pineapple chunks at the bottom of each cup.

    • Spoon the protein yogurt mixture over the pineapple, filling each cup about 3/4 full.

    • Sprinkle chopped macadamia nuts on top.

  2. Top with Chocolate:

    • Melt white chocolate using a double boiler or microwave in 20-second intervals, stirring until smooth.

    • Spoon a small layer of melted white chocolate over each cup to cover the macadamia nuts.

  3. Freeze:

    • Place in the freezer for at least 5–10 minutes or until the chocolate hardens.

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