Guess what? Raspberries are in season during spring months, and I would love for you to take advantage of that! These bites are delicious and won't give you a sugar rush like your typical ice-cream would, and don't even get me started on all the processed sugar and dairy they cram into your favorite pint of heaven! You know what I mean?! Yuck! Here is a super light option that has incredible flavor, freshness and sweetness + you can freeze many and enjoy one or two when you feel like it! YES!!!!!!!!!
- 1/2 cup coconut oil, melted
- 1.1lb frozen raspberries
- 1 lemon, juiced
- 2 tsp honey
Set aside 12 raspberries, then place all ingredients in your blender, blitz until smooth.
Transfer mixture into a 12 case muffin tin and top each one with a raspberry.
Refrigerate for 3 hours before serving/eating.
P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring.
For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE.