These are super versatile, filling, & SO delicious. If you are struggling with sugar cravings, have a batch of these on hand to stop them in their tracks!
If you have checked out some of my previous recipes you know how much I love Lakanto sweetener. It’s an erythritol + monk fruit-based sweetener. I find it super authentic to ‘real’ sugar & it doesn’t upset my digestive system like other calorie sweeteners often do. I used the powdered one in this recipe & you can find it here (US) or here (Canada)!
Also, I encourage you to get creative with these! I used cashew butter & raspberries but you can also use all-natural peanut butter & strawberries. You can use sunflower seed butter (peanut/nut-free option that tastes very similar to peanut butter) & blueberries. Mix it up & use what you have on hand!
Another thing, the ‘berry’ topping gets much harder than the creamy base, so I always take these out of the freezer at least 10 minutes before eating them to let the top soften, or else it’s way too hard to eat. I also recommend storing them in the freezer & not the fridge as the ‘berry’ part tends to melt in the fridge from my experience. They are best kept in the freezer until 10-15 minutes before you want to enjoy!
I am going to not waste any more time & get right into the recipe! Make sure to tag me on Instagram if you make them!