New You Boot Camp Kiwi Coconut Glasses
8th April 2015
Caramelized Banana Pecan Ice Cream
8th April 2015
Ingredients
- 1 cup smooth almond butter
- 1/2 cup shredded coconut unsweetened
- 1 tbsp organic virgin coconut oil
- 1 tbsp maple syrup
- pinch Himalayan Crystal Salt
- 1 cup dark chocolate melted
Servings:
Instructions
- Place almond butter, coconut, coconut oil, maple syrup and salt in a food processor and puree until smooth and well combined.
- Add a spoonful of the mixture into 8-10 mini muffin tins then pour melted chocolate on top of each spoonful. (no you don't need to grease the tins).
- Place in freezer for 30+ minutes until set.
- Use a sharp knife to pop out each almond butter cup. Store in freezer and remove 5 minutes before eating to help soften the chocolate.
- Enjoy!
