Maple-Vanilla Almondmilk Granita with Shaved Chocolate and Fresh Raspberries
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.
Combine almondmilk and maple syrup. Pour into an 11”x7” baking dish. Cover and freeze for 4 hours or until firm.
Remove mixture from freezer; let stand 5 minutes. Scrape the entire mixture with a fork until fluffy. Return to freezer until ready to serve.
Spoon into individual dishes. Top with grated chocolate and fresh raspberries. Garnish with fresh mint leaves, if desired.
- 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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