Alyssa Woodward, Olivia Herrington
- 1/4 cup almond meal or crushed almonds
- 2 tablespoons coconut sugar (I used regular sugar)
- 2 tablespoons coconut oil, melted
- 3/4 plain Greek yogurt
- 2 tablespoons honey
- cupcake tin
Stir together the almonds and coconut, sugar (or regular sugar) and coconut sugar.
spoon small amount of the mixture onto the bottom of of the muffin tin
next, mix together yogurt and honey
Spoon 2 tablespoons into each muffin tin
Top with fruits
Freeze for about 6 hours. Keep in the freezer until ready to serve.
When I ate one, I noticed it was really sweet from the honey, so that might be no much honey.