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!
- 1/2 cup Berries of choice I used frozen raspberries, but like I mentioned above, get creative & use what you have on hand!
- 2 tbsp Nut/Seed butter of choice I used cashew butter
- 1/4-1/3 cup Water/Nut milk to blend I used unsweetened cashew milk
- 1/3 cup Nut/Seed butter of choice I used cashew butter
- 1/4 cup Coconut butter (aka manna) Melted (mixes best this way)
- 1/4 cup Avocado oil Or more coconut butter, coconut oil, or oil of choice
- Pinch Pink or Celtic Sea Salt
- 1/2 tsp Vanilla extract
- 2-4 tbsp Sweetener of choice I used powdered Lakanto (linked above)
- 2-4 tbsp Collagen Peptides Optional * Omit for vegan option
Creamy Nut Butter Base
- In a mixing bowl, add all of the ingredients together for the creamy base.
- Scoop/pour into silicon molds or a lined muffin pan.
- Place in the freezer to harden while you make the topping.
- In a powerful blender, add all of the ingredients for the berry topping. Start with only a small amount of water/nut milk so the mixture remains as thick as possible. Add more as needed to get the blender moving so it becomes smooth, thick & creamy. You may need to stop & scrape the sides regularly depending on your blender.
- Remove the nut/seed base from the freezer & evenly top with the berry mixture. I added a frozen strawberry to the top of each one as well, then placed back into the freezer to fully harden.
- Once hardened, I removed from the silicon mold/muffin liners & stored in a container in the freezer. Remove from freezer 10-15 minutes before enjoying to all the berry topping to slightly soften! Enjoy!
***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!
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