Mini Frozen Parfaits –
¼ cup crushed almonds
2 tablespoons coconut sugar
2 tablespoons coconut oil
¾ cup plain, low-fat Greek yogurt
2 tablespoons honey
1 ½ cup fresh chopped strawberries and/or raspberries
6 silicone muffin tin liners + muffin tin
Line the muffin tin with cupcake liners and set aside. In a small bowl, combine crushed almonds, coconut sugar, and coconut oil then spoon mixture into the bottoms of the lined muffin tins.
In another bowl, mix together yogurt and honey, then spoon onto the almost mixture in the tin and cover the crust.
Top with freshly chopped berries, then freeze until firm (six to eight hours). Remove from wrapper and allow to set at room temperature for eight to ten minutes then enjoy.
Pineapple Soft Serve –
1 pineapple (peeled, cored, cut into chunks, and frozen)
½ cup coconut milk
1-3 tablespoons honey, maple syrup, or agave
Place frozen pineapple in a food processor with coconut milk then blend until the mixture is smooth and creamy. Add sweetener to taste, then blend again to ensure sweetener is incorporated and enjoy.
Frozen Chocolate Banana Bites –
1 banana (peeled, sliced, and frozen)
2/3 cup quality dark chocolate
½ tablespoon butter or oil
Place chocolate and butter or oil in a microwave safe bowl, then melt in the microwave for ten to 15 seconds at a time, stirring in between.
Dip frozen banana slices in chocolate and enjoy. Or, place dipped banana slices on a lined cookie sheet and freeze until chocolate has solidified.