Ingredients

The following ingredients have 10 Servings
  • 1 cup Raw Cacao Nibs
  • ½ cup Unsweetened Vanilla Almond Milk
  • 11g (1 tbs) Unflavored Gelatin
  • 660g (3 cups) Low Fat Cottage Cheese
  • 20g (⅓ cup, packed) Baby Spinach
  • 340g (1½ cups) Plain, Nonfat Greek Yogurt
  • 2 tsp Liquid Stevia Extract
  • 1-1½ tsp Mint Flavor ((depends on how minty you want it – I used 1½ teaspoons))

Instruction

  • In a medium-sized microwave-safe bowl, whisk together the almond milk and gelatin.  Microwave at 15-second intervals, stirring between each one, until the mixture is warm and the gelatin has dissolved.
  • In a high-speed blender (I used my NutriBullet), add the cottage cheese, yogurt, spinach, stevia extract and mint flavor.  Purée until completely smooth.
  • Add the set aside almond milk/gelatin mixture into the blender.  Purée until smooth.  Mixture should be thick and creamy.
  • Spoon 1½ tablespoons of cacao nibs in the bottom of each jar. Pour ½ cup of the blended mixture into each jar.  Refrigerate until firm (~3 hours).
  • Top with whipped cream.  Serve and enjoy!  Store covered in the fridge for up to 4 days.