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Vanilla Blueberry Almond Smoothie Cups Recipe

   
 

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     Vanilla Blueberry Almond Smoothie Cups

Category   Breakfast - Brunch
Sub Category   None
Servings   12-16

Ingredients
2 cups fresh or frozen blueberries
1 - 1/2 cups hemp, brown rice, almond or other milk beverage of choice
1 cup plain Greek yogurt
1/3 cup raw almonds
2 tsp natural vanilla essence
2 Tbsp blackstrap molasses, pure maple syrup or honey
10 or so mint leaves
 

Instructions
Place all ingredients in a blender and press go. Divide smoothie liquid among 12 (or more) muffin cups. For unmoulding, you will find it much easier to use silicone muffin liners. Otherwise, you will likely have to run hot water along the back of the muffin tray, risking melting your creations.
Place muffin tray in the freezer for approximately 4 hours. Unmould smoothie cups, removing the silicone liners, and storing the cups in a freezer bag or other airtight container and returning them to the freezer. When you're ready to make a smoothie, simply pop two frozen cups in the blender and add about 3/4 cup of milk, coconut water or other liquid of choice. Blend until desired consistency is achieved. Depending on the power of your blender, you may find it easier to chop the cups up a bit before blending.


Originally Submitted
11/1/2012





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