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  • Maria Fernanda López

Coconut Chocolate Ice Cream Cups

As I have said before I don't follow an specific diet, I believe that our bodies doesn't work that way. Each one of us is unique biochemically, our DNA is different, hormones are in different balances and of course we all have different food preferences.

Speaking from my own personal experience and research, I have seen a huge positive effect in my body when I eat a higher fat (coconut, avocado, olive oil, salmon, nuts, grass fed ghee etc.) but I don't ban any food group ever! We all need each one of it, with a lots of leafy greens and veggies. Being that said, I respect any decision because we have different ways of living and we are free to choose what makes us feel better..

I wanted to focus on fats in this recipe, this has a lower impact on your blood sugar levels, supports cellular health and of course you won't be hungry for a couple of hours because we fats take more time digesting than the other macro nutrients. So here it's a vegan and kept friendly recipe! Hope you enjoy.


(makes 12 cups)

- 1 cup of coconut oil "buttery flavor" or ghee

- 1 can of lite coconut milk

- 1/4 cup of cacao powder

- 1/4 of monk fruit sweetener


Cinnamon, Clove, Collagen, Adaptogens.


1. In a big bowl add all the ingredients, mix with an immersion blender until it all comes together pretty nicely.

2. Pour the mix in the muffin container with muffin liners.

3. Freeze for 3 hours.

4. Enjoy!


Nutritional Information (per serving) 194 kcal

Fat: 20.6g

Carbs: 1g

Fiber: 0.3g

Protein: 0.3g

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