Ingredients
Scale
- 3 frozen bananas, chopped
- 1 cup full fat coconut milk
- 2 tbsp coconut oil
- 10 fresh mint leaves
- 1/3 cup spinach, chopped (for coloring)
- 1 tbsp maple syrup (optional)
- 1/4 cup cocoa nibs, chopped soy-free chocolate bar of choice or homemade carob chips for AIP (not store bought as they contain soy)
Instructions
- Add the frozen bananas and coconut milk to a high speed blender (like a vitamix) and blend until fully combined and creamy
- Add in the coconut oil, mint leaves, spinach, maple syrup, and cocoa nibs (reserving about 1 tbsp for garnish) and blend
- Spoon the mixture into silicone mini-muffin cups (you’ll have about 16-18)
- Garnish the tops with extra cocoa nibs
- Place in the freezer for 3-4 hours or until hardened
- To serve, remove from the freezer for 5-10 minutes or until they begin to soften enough to remove from the silicone cups
- Enjoy!