1 cup coconut cream concentrate or 1 cup homemade coconut butter
1 cup blueberries
1 cup Gold Label Virgin Coconut Oil
1/3 cup raw honey
1/4 cup unsweetened shredded coconut
1/4 cup cashews, chopped (or other nut of choice)
Place a small saucepan over medium heat. Add your blueberries and honey. Mix to help break down the blueberries. Once your blueberries have exploded, add your coconut oil and coconut cream concentrate (or coconut butter). 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, and then place in the freezer for 20 minutes. Consume! Store any leftovers in the freezer.
Recipe Credit: Paleomg