Makes 12
Ingredients
- 1 1/2 cup of your favorite granola (i used @paleonola grain-free granola
- 2 teaspoons coconut or almond oil
- vanilla layer:
- 3 tablespoons @foragerproject cashew yogurt or any plant-based yogurt
- 3 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 cup almond milk (i used @malkorganics)
- blueberry layer
- 1 3/4 cup soaked cashews, drained
- 1 cup frozen blueberries
- juice of 1/2 lemon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon reishi powder (i used @sunpotion)
- 1 teaspoon plant-based protein powder like @philosophielove (optional)
- Toppings
- - Blueberries
- - rose petals
- - coconut shreds
- - almond butter (i used )
- To top, put either a few berries, coconut shreds, and rose petals on top or pipe/ drizzle almond butter then top with coconut shreds and rose petals. Freeze
Preparation
Blend all to combine in a small blender and spread evenly in the mini cupcake tins just to the brim
Put the cupcake tin back in the freezer for about 90 minutes, or until the tops are stable