Almond Swirl Dessert Cups (dairy free, gluten free, low carb)
With warm weather on the way it’s time to get some frozen treats in the freezer! This is a “melt in your mouth” kind of dessert that is low in sugar and carbs!
(Yields 9 Servings)
- 1 can full fat coconut milk (canned)
- 3 Tbsp almond butter
- 1 Tbsp honey
- 1 tsp coconut flour
- 1 Tbsp Omega Crunch Sweet Cinnamon Shelled Flax (more for topping if desired)
- 1 Tbsp cocoa powder
- 1 Tbsp honey
- 1 Tbsp coconut oil
First the cream: Store coconut milk upside down in the fridge overnight (or at least 8 hours). After 8 (or more)hours, turn it upright and open the can. Most of the harder cream should be on top. Scoop out all the cream and leave all the watery milk. Add the coconut cream, almond butter, cinnamon flax, honey, and coconut flour to the food processor and pulse until well blended. Pour the cream mixture into 9 cupcake liners, in a muffin tin.
Now the sauce: In a small saucepan, over medium heat, stir the cocoa powder, honey and coconut oil until it is all melted and forms a chocolate sauce. Drizzle a small amount of chocolate sauce into each portion of the cream mixture. Use the opposite end of a spoon to slowly stir through each cream mixture. This will marble the chocolate sauce throughout.
Freeze for about 3 hours. Peel back the lining (like you would a peanut butter cup) and enjoy!
Nutritional Info Per Serving:
160 cals, 7g carbs, 14g fat, 2g protein, 5 g sugar, 1g fiber
Recipe by Kitchen Caleigh