Coconut, peanut butter and banana create a creamy almost fudge like treat resting on a bed of berries, topped with shredded coconut. I served ours with a flower made of coconut flakes and blueberries to celebrate the sunshine and spring ahead. With minimal effort these treats can be yours! Plus it is only an added bonus that they are raw, vegan, sugar-free, gluten-free and oil-free! They are "excellent" says my sweet husband and would be unbelievable with a little coconut whipped frosting for a raw cupcake or chocolate...both? ;) Enjoy - Love, Christa
Ingredients:
Peaceful Preparation:
- 1 Cup Shredded Coconut
- 1/4 Cup Almond Milk
- Pinch Sea Salt
- 1/2 tsp Pure Vanilla Extract
- 1/2 Cup Mashed Ripe Bananas
- 1/3 Cup Peanut Butter (Natural Recipe here)
- Opt: Desired sweetener
- 1/2 Cup Blueberries
- 1/2 Cup Raspberries
- Sprinkle of coconut flakes on top
Peaceful Preparation:
- Blend the shredded coconut, almond milk, sea salt, vanilla extract, mashed bananas and peanut butter. (Insert sweetener if desired.) Blend on low to combine. Scrape down the sides and blend until completely smooth.
- Line 6 cupcake liners with the raspberries and blueberries. Spoon the mixture on top, poke a few times to distribute. Sprinkle with coconut flakes. Freeze until solid, overnight is great. Enjoy!
