Ingredients
1 cup Coconut Cream Concentrate or 1 cup homemade coconut butter
1 cup blueberries
1 cup Gold Label Virgin Coconut Oil
⅓ cup raw honey
¼ cup unsweetened shredded coconut
¼ cup cashews, chopped (or other nut of choice)
Directions
Place a small saucepan over medium heat.
Add your blueberries and honey. Mix to help break down the blueberries.
Once your blueberries have esploded (that means exploded, but is just more fun to say that way), add your coconut oil and coconut cream concentrate.
Mix thoroughly.
Remove from heat and add your shredded coconut and cashews.
Line your muffin tin with silicone liners or paper muffin liners, pour mixture into each cup to a height that you prefer, then place in freezer for 20 minutes.
Consume.
Store in freezer if you have self control.
