Maple-Vanilla Almondmilk Granita with Shaved Chocolate and Fresh Raspberries

Cooking Time

10 minutes

Difficulty

Easy

Serves Up To

4

Nutrition Information

Total Fat6g
Sodium80mg
Total Carbohydrates20g
Dietary Fiber4g
Sugars14g
Protein2g

This special dessert couldn't be simpler to make – plus you can prepare it days ahead and store it in your freezer. Handy tip: you can use a cheese grater for the grated chocolate or get fancy and use a vegetable peeler to make chocolate curls.

Directions

  1. Combine almondmilk and maple syrup. Pour into an 11”x7” baking dish. Cover and freeze for 4 hours or until firm.

  2. Remove mixture from freezer; let stand 5 minutes. Scrape the entire mixture with a fork until fluffy. Return to freezer until ready to serve.

  3. Spoon into individual dishes. Top with grated chocolate and fresh raspberries. Garnish with fresh mint leaves, if desired.

Ingredients

  • 2 cups Almond Breeze Vanilla almondmilk
  • 2 Tbsps. maple syrup
  • 1 cup raspberries
  • ¼ cup grated dark chocolate
  • Fresh mint (optional)

Included in this recipe

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