1 cup Almond Breeze Unsweetened Chocolate Almondmilk
1/2 of a Banana
1/4 cup Chocolate Protein Powder
1/4 cup plain Greek Yogurt
2 Tablespoons Sweetener of your choice (SF coffee syrups, honey, agave, whatever you like)
Optional toppings: a few almonds, crumbled protein bar, berries
Blend the chocolate almond milk, banana, protein powder, yogurt and sweetener together on high.
Pour into a 12 cup mini muffin tin (about 3/4 full if you are adding any toppings) You can use metal or silicon muffin tins.
Add any optional toppings or combos of toppings. I dropped a couple of those yummy Blue Diamond Sea Salt Dark Chocolate Almonds in each one. Freeze for several hours. Pop out of tin. Store in the freezer in a resealable bag for up to a week.
This would be a fun and easy cooking project to make with the kids. Make them early in the day and they'll be ready for dessert in the evening. I serve them in regular size muffin cups. They make a great holder and drip catcher.
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