October 07, 2014 1 min read 0 Comments
1 cup maple syrup
4 egg yolks
2 Tbsp. cocoa powder
1 can cold full-fat coconut milk
Whisk together maple syrup, egg yolks, and cocoa over medium heat. Stir constantly until mixture coats the back of a spoon. Cool to room temperature. Beat in cold coconut (that has been in the refrigerator). Pour into paper-lined muffin tins and freeze for at least 6 hours. Thaw for about 5-10 minutes and peel the paper off before serving. Enjoy!
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts