VEGAN, PALEO, GUILT FREE, DAIRY FREE & RAW
This cooling little snack is packed with goodness. I think that it is a great substitute for an ice pop on a hot sunny day. Just throw a few in a bowl or cup and cool yourself down by munching away on them.
You can use any type of frozen fruit for the top layer. Frozen mango or pineapple is as equally delicious.
NUTRITIONAL INFORMATION
Serving Size 38g(ONE CUP)
Amount Per Serving
Calories 176
Calories from Fat 143
Total Fat 15.9g
Saturated Fat 10.7g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 3mg
Potassium 21mg
Total Carbohydrates 7.9g
Dietary Fiber 1.3g
Sugars 4.6g
Protein 1.9g
Vitamin A 0%•Vitamin C 4%Calcium 1%•Iron 5%
Amount Per Serving
Calories 176
Calories from Fat 143
Total Fat 15.9g
Saturated Fat 10.7g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 3mg
Potassium 21mg
Total Carbohydrates 7.9g
Dietary Fiber 1.3g
Sugars 4.6g
Protein 1.9g
Vitamin A 0%•Vitamin C 4%Calcium 1%•Iron 5%
INGREDIENTS
RECIPE YIELDS 8 CUPS
For the base
50g of 85% dark chocolate
1/4 cup coconut oil
For the coconut middle layer
1/3 cup of soaked cashews
1/2 cup desiccated coconut
4 tsp coconut oil
tbs honey
For the berry top
2/3 cup of frozen berries
1 tbs of almond milk
For the base
50g of 85% dark chocolate
1/4 cup coconut oil
For the coconut middle layer
1/3 cup of soaked cashews
1/2 cup desiccated coconut
4 tsp coconut oil
tbs honey
For the berry top
2/3 cup of frozen berries
1 tbs of almond milk
METHOD
I used little miniature cupcake cases for these beauties.
Start of by melting the coconut oil with the dark chocolate. Place about one teaspoon of the melted chocolate in the base of each case, making sure that the base is entirely covered.
Place the tray in the freezer and allow to harden while you prepare the second layer.
For the middle layer place all of the ingredients in the blender and blitz until well combined. I like having the desiccated coconut not entirely ground like flour, I prefer it when it is a more coarse consistency.
Place about a teaspoon of the mixture into each cupcake case and press the down into the chocolate bases, making sure that it is compact and smooth on top.
Place back in the freezer while you prepare the top layer.
For the berry top, add the frozen berries and almond milk to the blender. Blend until smooth. Add a teaspoon of the mix on top of the pressed coconut and spread around evenly.
Place back in the freezer one final time to harden for 30 minutes.
Remove from their little cases.
Enjoy!
KEEP THESE STORED IN THE FREEZER
Start of by melting the coconut oil with the dark chocolate. Place about one teaspoon of the melted chocolate in the base of each case, making sure that the base is entirely covered.
Place the tray in the freezer and allow to harden while you prepare the second layer.
For the middle layer place all of the ingredients in the blender and blitz until well combined. I like having the desiccated coconut not entirely ground like flour, I prefer it when it is a more coarse consistency.
Place about a teaspoon of the mixture into each cupcake case and press the down into the chocolate bases, making sure that it is compact and smooth on top.
Place back in the freezer while you prepare the top layer.
For the berry top, add the frozen berries and almond milk to the blender. Blend until smooth. Add a teaspoon of the mix on top of the pressed coconut and spread around evenly.
Place back in the freezer one final time to harden for 30 minutes.
Remove from their little cases.
Enjoy!
KEEP THESE STORED IN THE FREEZER
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