Ingredients:
70g Activated Pili Nuts - Raw Chocolate & Coconut
70g Activated Pili Nuts - Original
100g Almond Flour
50g Raw Cacao
1 cup Almond Milk
1/2 cup Coconut Yogurt
2 tbsp Honey
1/2 cup Coconut Oil, melted
Fresh Blueberries (optional for blueberry version)
Instructions:
Prepare the Base:
In a blender, combine the activated pili nuts, almond flour, raw cacao, almond milk, coconut yogurt, honey, and melted coconut oil.
Blend until smooth and creamy.
Optional Blueberry Version:
Add a handful of fresh blueberries to the blender.
Blend again until the blueberries are fully incorporated.
Fill Molds:
Pour the mixture into mini round molds. Place in the freezer for at least 4 hours or until fully set.
Remove the mini ice creams from the molds.
Enjoy immediately or store in the freezer for later.
Optional Chocolate Coating (for an extra chocolatey treat):
Melt additional raw cacao with a bit of coconut oil and dip the frozen mini ice creams into the melted chocolate.
Place back in the freezer for a few minutes until the chocolate hardens.
Enjoy your homemade vegan, gluten-free mini magnum ice creams!