Ingredients
- ⅓ cup (75 mL) Omega Crunch roasted maple shelled flax seed
- ⅓ cup (75 mL) melted coconut oil
- ⅓ cup (75 mL) cocoa powder
- ⅓ cup (75 mL) honey
- 2 ripe, medium bananas
- 1 cup (250 mL) wild blueberries (frozen)
- 2 tsp (10 mL) pure maple syrup
- 2 tsp (10 mL) pure vanilla extract
- 1 cup (250 mL) unsweetened almond milk
Preparation
Line a muffin tin with cupcake liners. In a small saucepan or bowl, combine maple flax, coconut oil, cocoa powder and honey; stir until well blended. Spoon a heaping tablespoon into the bottom of each liner. Set muffin tin in freezer to set, about 10 minutes.
Put bananas, blueberries and maple syrup in a food processor, and pulse until smooth. Add vanilla and almond milk; purée until smooth.
Once chocolate is hard, remove muffin tin from freezer. Spoon about 3 tablespoons of fruit mixture into each cup, on top of frozen chocolate, until all 12 cups are almost full. Put back in freezer until fruit mixture is frozen, about 3 hours. Makes 12 servings.