METHOD

• LINE MINI MUFFIN TRAYS WITH PAPER CUPS

• MELT OIL IN THE MICROWAVE OR OVER HOT WATER, THEN MIX THOUROUGHLY WITH REMAINING WET INGREDIENTS UNTIL COMBINED

• ADD IN REMAINING INGREDIENTS AND STIR UNTIL COMBINED

• SCOOP HEAPED TSP OF MIXTURE INTO EACH CUP & PLACE IN THE FREEZER UNTIL SET

– YOU COULD LEAVE OUT THE ALMOND MEAL AND INCREASE COCONUT

– YOU COULD ADD CHIA SEEDS/SUPERFOOD POWDERS/PROTEIN ETC FOR ADDED NUTRITION

– YOU COULD USE COCONUT OIL INSTEAD OF THE BUTTER BUT COCONUT BUTTER SETS MORE FIRM THAN OIL. I MAKE MY OWN COCONUT BUTTER BUT YOU CAN USE STORE BOUGHT.  SIMPLY PROCESS 3 CUPS OF SHREDDED COCONUT UNTIL SMOOTH; THIS WILL MAKE ABOUT A CUP OF BUTTER.  COCONUT BUTTER WILL SET, EVEN AT ROOM TEMP, SO YOU WILL NEED TO MELT IT WHEN YOU WANT TO USE IT

– COCONUT CREAM CAME FROM A 400ML TIN OF COCONUT MILK THAT HAD BEEN REFRIGERATED (SCOOP OUT CREAM THAT HAS SET ON TOP)

– BEST STORED IN THE FRIDGE, MAY MELT A LITTLE AT ROOM TEMP IF IT’S A HOT DAY!