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.
This "Easy as Breeze" post is sponsored by Almond Breeze Almondmilk. For more "Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook, Twitter, Instagram and Pinterest. Tell them The World According to Eggface sent you over.
