• Make
  the chocolate ‘tortilla’ chips. In a double boiler, melt the chocolate
  chips, then turn off the heat and slowly stir in the FlavCity Protein
  Smoothie until well combined.
• Once combined, pour the melted
  chocolate onto a 13” x 9” parchment-lined sheet tray, and smooth it out
  evenly from edge to edge using a spatula. You should have a layer that’s
  about ¼ inch thick.
• Place the sheet tray in the fridge for 10
  minutes, or until the chocolate mixture is set. Remove the tray from the
  fridge and then lift the chocolate out of the tray using the parchment
  paper as a sling. While the chocolate is still on the paper, cut it into
  2-3 inch pieces–either diamond-shaped or triangles–using a pizza
  cutter. Then lift and place the parchment with cut chocolate pieces back
  onto the sheet tray. Place the sheet tray back in the fridge for
  another 10-20 minutes, or until the chocolate pieces are cold and fully
  set.
• Make the strawberry salsa. Wash, then finely dice the
  strawberries. Add them to a bowl and dust them with the maple sugar.
  Stir to combine and set aside for 10 minutes at room temperature so they
  release all their juices.
• Once the chocolate is set, remove
  the tray from the fridge. Arrange the cut chocolate pieces on a small
  platter and serve with the strawberry salsa for dipping. Enjoy!

Note: If using FlavCity vegan protein smoothie, be sure to double the amount to 2 scoops.