CHOC TOP PINK PITAYA NICE CREAM

Ingredients

For the pink pitaya base:
For the chocolate topping:
  • 2 tbsp of sugar free maple syrup
  • 1 tbsp cocoa powder
  • 2 tbsp coconut oil 
  • A dash of almond milk

Method

  1. For the pink pitaya base, blend together all ingredients and fill your ice cream moulds. 
  2. Set for at least 2 hours (or overnight). You may choose to let them set in their Popsicle moulds before dipping the chocolate or freezing them with the chocolate already on - either way works!
  3. For the chocolate topping, simply mix all ingredients together in a bowl until smooth, then add to the ice cream before or after they’re frozen!

ENJOY!

Photo and Recipe @eatingforfuel
  • Pink Pitaya has high levels of Vitamin C, which may naturally boost the immune system. 
  • 100% freeze dried to preserve high levels of nutritional value.
  • May help assist with hair skin and nail health + helps with digestion.
  • Approved by Qualified Nutritionists.