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3 Ingredient Muffin Tin Smoothie Pops

pops
* Gluten-Free * Dairy-Free * No Added Refined Sugars!

Ingredients:

• 2 cups non-dairy yogurt (Yoso Coconut Yogurt is my personal preference)
• 1.5 cups fresh blueberries
• 1 banana

Method:
1. Add all ingredients to a blender and process until smooth.
2. Pour mixture into mini muffin tins, or small plastic cups.
3. Place in the freezer until semi-solid (roughly 1 hour).
4. Remove from freezer and place wooden popsicle stick in the middle and continue to freeze for an additional 4-6 hours.
5. When frozen, run tin under warm water to release the
popsicles from the molds and enjoy!

Uncategorized

Chocolate Mint Nice Cream Bites

Guilt-Free/Gluten-Free/Dairy-free

chcomint
Not only are these delicious treats  fast and easy to make, but you don’t need any special equipment to make them. If you’re looking for a delicious and healthy summer snack that won’t send your blood sugar soaring, I recommend giving these a try! I have been experimenting with using protein powder in recipes lately. This one is definitely a winner!

Filling:
• 1 can/400 ml full fat coconut milk
• 1 scoop Vega French Vanilla protein powder
• 1/2 cup shredded coconut (unsweetened)
• 3 tbsp. maple syrup (or honey)
• 2 tbsp. ground chia seeds
• 1/4 tsp. peppermint extract

Top & Bottom Layer:
• 2 cups semi-sweet chocolate chips. I used these ones.
• 1 Tbsp. coconut oil

Method:
1. Refrigerate one can of full fat coconut milk overnight.
2. Scoop out solidified coconut cream from the top of the can.
3. Add the coconut cream to a bowl and whip with an electric mixer until smooth.
4. Add remaining filling ingredients, blending well.
5. Let filling sit for 10 minutes and refrigerate until ready to use.
6. Use coconut oil to grease the muffin tins.
7. In a medium saucepan, heat chocolate chips on low heat until fully melted.
8. Add coconut oil to achieve a smooth consistency, if needed.
9. Pour melted chocolate into the greased muffin tin to create the bottom layer.
10. Add approximately 1 tbsp of filling.
11. Pour the melted chocolate on top to create the top layer. Garnish with grated chocolate or coconut flakes. Place in the freezer for at least 2 hours.
12. When ready to serve, remove from freezer and let sit at room temperature for a few minutes before removing from muffin tin.
13. Enjoy!