Cashew ice cream Bites

Ice cream:
1 1/2 cups cashews, soaked
for 4 hours
1 small lemon
1/2 cup maple syrup
1/4 cup coconut oil
1 tablespoon vanilla extract
Dash of sea salt
2 teaspoons maca powder or
lucama powder, optional

Chocolate sauce:
2/3 cup cacao powder
1/2 cup maple syrup
1/4 cup coconut oil

Actions:
1. Combine all the ice cream ingredients in
a blender and
blend on high speed until they become
smooth. There should be absolutely no
lumps whatsoever. Scoop the ice cream
mixture onto a baking tray lined with paper
and place in the freezer. They will set in 1 to
2 hours. Clean the blender basin so you can
use it again.
2. Once the bites are set, make the
chocolate sauce by putting the ingredients
in the blender and mixing them until smooth
and whipped. Add a spoonful to each ice
cream bite. They are ready to eat! Keep
them in the freezer and they will
set even harder.

Keto Breakfast Egg Muffin Cups

Total time: 24 minutes

Serves: 12

Ingredients:
Instructions:
    1. Preheat oven to 400 degrees F. Coat 12-well muffin tin with oil or cooking spray.
    2. In large bowl, combine eggs, plant-based milk, salt and pepper; whisk thoroughly. Pour into muffin tin, filling each well half full.
    3. Add tomato, spinach, cheese and ham or turkey to each well.
    4. Bake 12-14 minutes until muffins are set and lightly browned around edges.
    5. Let cool slightly, then run knife or spatula around outside of each muffin to loosen if needed.Preheat oven to 400 degrees F. Coat 12-well muffin tin with oil or cooking spray.

This recipe was originally published on my Vitacost blog. Check out more recipes here

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