CHOCOLATE BLUEBERRY ICE CREAM CUPS
SERVES 6 PORTIONS
1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)
2 tbsp extra virgin coconut oil
1 tbsp maple syrup or another sweetener
1⁄4 tsp vanilla extract
1⁄2 cup fresh blueberries
FOR THE CHOCOLATE TOPPING
2 tbsp raw cacao butter
2 tbsp extra virgin coconut oil
2 tbsp coconut palm syrup or another sweetener
3 to 4 tbsp raw cacao powder
1⁄2 tsp vanilla extract
Pinch of sea salt
NUTRITIONAL VALUES
Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg
METHOD
Scoop the thick white cream from the can of coconut milk into a blender. Blend in the coconut oil, maple syrup, and vanilla extract until smooth. If desired, add more maple syrup or vanilla extract. Fill silicone muffin cups halfway with batter, then top with blueberries, leaving some room for the chocolate topping. While you make the chocolate topping, place the cups in the freezer.
In a small saucepan over medium-low heat, melt the cacao butter and coconut oil. Take the pan off the heat and whisk in the coconut syrup, raw cacao powder, vanilla extract, and sea salt.
Remove the muffin cups from the freezer, top with the chocolate topping, and place them back in the freezer. Freeze for 2 to 4 hours, or until completely solid. Remove the silicone cups, serve, and enjoy!
In a small saucepan over medium-low heat, melt the cacao butter and coconut oil. Take the pan off the heat and whisk in the coconut syrup, raw cacao powder, vanilla extract, and sea salt.
Remove the muffin cups from the freezer, top with the chocolate topping, and place them back in the freezer. Freeze for 2 to 4 hours, or until completely solid. Remove the silicone cups, serve, and enjoy!
