• 100g Almond crushed
  • 100g Cashew unsalted
  • 100g Brazilian nut unsalted
  • 130g Almond butter
  • 65ml Coconut Oil melted
  • 50g Shredded Coconut
  • 20g Stevia
  • 2g Cinnamon Ground
  • 5ml Vanilla extract
  • 30g Puffed rice
  • 160ml Maple Syrup Sugar free (topping)
  • 70g Cacao powder
  • 140ml Coconut oil melted


  1. Set up a 12 hole Muffin tray with Baking pepper.
  2. Blend Almonds, Cashew and Brazilian nut on the mixer until become a meal. Remove to a bowl.
  3. Add the Almond butter, Stevia , Coconut oil (65g), shredded Coconut, Cinnamon, puffed Rice, Vanilla and 20ml of Maple syrup and mix with a Spatula.
  4. Divide among the tray using a spoon to press down. Put in the fridge until slightly firm.
  5. To make the topping combine Coconut Oil(140ml), Cacao powder and Maple syrup.
  6. Divide among the bases. Freeze for further 30 minutes or until set.
  7. Top with extra coconut.

Serves : 12

Calories per server : 432 calories.

Macros per serve : 10C/ 40F/8P

Note : This recipe has coconut oil listed twice. Once as 65mL and once as 140mL. These macro-nutrients/calories listed include both combined. (205mL coconut oil).