Frozen Blueberry Cups (dairy free, gluten free)
Blueberries, bananas, and chocolate make a yummy summer treat that your kids will ask for and you can say yes to!
(Makes 12 Cups)
- 1/3 cup Omega Crunch Roasted Maple Shelled Flax Seed
- 1/3 cup coconut oil (melted)
- 1/3 cup cocoa powder
- 1/3 cup honey
- 2 medium bananas (ripe)
- 1 cup blueberries (frozen with no added sugar)
- 2 packs stevia
- 2 tsp vanilla extract
- 1 cup almond milk (unsweetened)
Line a muffin tin with cupcake liners.
In a small saucepan or bowl, combine the maple flax, coconut oil, cocoa powder and honey and stir until well blended. Spoon 1 heaping tablespoon of this chocolate mixture into the bottom of each liner. Set muffin tin in the freezer to set. While the chocolate hardens in the freezer, add the bananas, blueberries and stevia to a food processor and pulse until smooth. Add in the vanilla and almond milk and puree until well blended and smooth. Remove the muffin tin from the freezer once the chocolate is hard (about 10 minutes) and spoon 3 Tablespoons to each cup on top of the frozen chocolate. All 12 cups should be almost full. Put back in the freezer until blueberry mixture is frozen (about 3 hours).
Nutritional Info Per Cup:
137 cals, 16g carbs, 8g fat, 1g protein, 11g sugar, 2g fiber
Recipe by Kitchen Caleigh