2 bananas, frozen
1 tbsp coconut cream
1 tsp almond extract
1 tsp vanilla bean paste
1/2 cup ice cubes
Almond Butter Cups (makes about 12 small patty pan sized bites)
3?4 cup raw almond butter
1 tbsp sweetener of your choice (coconut syrup/sugar, agave/maple syrup)
2 tbsp melted coconut oil
1?4 cup raw cacao powder
1?4 cup melted coconut oil
1 tbsp maple syrup
In a bowl, combine the almond butter, sweetener and coconut oil well. Stir until it becomes well mixed and spoon into a mini non-stick muffin tray, or patty-pans. Combine the raw cacao powder, 1?4 cup coconut oil and maple syrup together to make the chocolate topping and pour on top of the almond butter cups. Freeze for 4-5 hours or until solid. To make the blizzard, process the bananas, coconut cream, almond essence and vanilla bean paste together, then pulse the chopped almond butter cups in until just combined. Top with an extra almond butter cup and serve immediately.
[ recipe and image by Vegie Head ]
Who is Vegie Head you ask? Natural beauty Adele McConnell, from Melbourne Australia, who creates delicious and nutritious vegan recipes, that I am jumping for joy to be able to share with Be Naturallyou readers. Adele’s popular eBooks can help you on your journey to a plant based lifestyle, to heal and nourish, or simply inspire you to try new and delicious recipes!
The recipe above – Almond Butter Cup Blizzard – is from the Vegie Head Sweet Essentials eBook.
Delicious and healthy raw dessert recipes, all beautifully photographed and with easy to follow instructions.
For more Vegie Head eBooks visit here