Raspberry, Coconut & Yogurt Ice Cream Cups Recipe

A diet high in nutrient-rich foods can improve our body’s response to external aggressions. When our bodies are well-nourished they’re better able to fight infections, virus, protect against the sun, and prevent many diseases, including obesity and type 2 diabetes.

These raspberry, yogurt and coconut ice cream cups are filled with all sorts of healthy ingredients and are a snack you can eat knowing that you’re truly nourishing your body. Raspberries are high in antioxidants, coconut cream boosts immunity, cacao powder enhances mood and walnuts are a good source of omega-3 fatty acids.

And because this recipe requires zero cooking, you’ll also get a nice dose of probiotics from the yogurt. Unlike heat, the freezing process does not kill any significant amount of bacteria. The cultures just go into a dormant state, and when eaten, they become active again improving digestion and the absorption of food and nutrients.

Raspberry, Coconut & Yogurt Ice Cream Cups Recipe

Prep Time: 10 min + freezing time | Cook Time: 0 min | Yields: 8 ice cream cups

Ingredients

Cacao & Walnut Crust
+ 1/2 cup walnuts
+ 1/2 cup pitted dates
+ 1 tbsp raw cacao powder
+ pinch of sea salt

Raspberry Filling
+ 1/2 cup fresh raspberries
+ 1/2 cup Greek yogurt
+ 1/2 cup coconut cream
+ 2 tbsp honey

Directions

To make the crust: In a food processor, add the raw walnuts and remaining crust ingredients and process until a small ball forms, about one minute. Scoop the walnut-date mixture evenly into each lined muffin cup, press flat and place in the freezer to harden.

To make the filling: Add the filling ingredients into a blender, and blend together until very smooth.

Fill each muffin cup with the raspberry and coconut cream filling and freeze for 4-6 hours to allow the mixture to set. Remove from the freezer and enjoy!

Amount per ice cream cup