Summer’s Healthy Blueberry Cobbler in a cup

Ingredients & Directions

Estimated time: 30 minutes (freeze your coconut cream overnight)

Effort/Skill: Medium

Whipped Coco-Cream

1 x 200 ml can of coconut cream (leave in fridge overnight and scoop out the hardened cream)

1/2 tsp lemon zest

1/2 tsp vanilla

1 tsp maple syrup if you like

Optional: blueberry "juice" or blue matcha (butterfly pea powder) for blue colour

Crumble

3 tbsp of oats OR 16 raw almonds

1 pitted medjool date

3 tbsp of raw shredded coconut

Blueberry layer

2 cups frozen blueberries

1 & 1/2 frozen bananas

1/4 cup coconut water

1 tsp lemon zest

handful of greens (frozen kale or spinach add in some extra minerals)

Directions

Chill the can of coconut cream overnight or for 4 hours. Chill your mixing bowl in the freezer for 20 minutes before mixing. Add your Whipped Coco-Cream ingredients one at a time to the chilled bowl and mix with a hand mixer. Put in fridge until you're ready to serve.

Blend the crumble ingredients in blender and set aside.

Blend blueberry layer ingredients well in the blender and pour into glasses (or bowls), top it off with the coco-cream, and sprinkle crumble, berries and lemon zest on top.