We are mixing things up each week to get some new ideas on preparing our favorite supplements! I love that our supplements can be added to water and are great on the go, but also LOVE the creativity these recipes bring. Here’s a fun way to use your chocolate superfoods as things heat up outside!

Chocolate Cherry Froyo Cup

Servings: 12

INGREDIENTS

¾ cup raw cashews

¾ cup pitted dates

¼ tsp. sea salt (or Himalayan salt)

2 cups reduced fat (2%) plain Greek yogurt

¼ cup raw honey

1 tsp. pure vanilla extract

1 scoop Chocolate Shakeology

1 cup fresh (or unsweetened frozen) cherries, pitted

INSTRUCTIONS

1. Prepare twelve muffin cups by lining with muffin papers. Lightly coat with spray, if desired. Set aside.

2. Place cashews, dates, and salt in a food processor; pulse until a fine crumb forms.

3. Divide cashew mixture evenly (approx. 1 Tbsp. + 1 1⁄2 tsp.) into the bottom of each muffin cup. Pack firmly. Set aside.

4. Clean food processor.

5. Combine yogurt, honey, extract, and Shakeology in food processor; process until well mixed.

6. Add cherries; pulse until cherries are coarsely chopped.

7. Fill each muffin cup to ¼-inch below the rim with cherry mixture (approx. 2 to 3 Tbsp.). Freeze for 4 to 6 hours, or until solid. Enjoy!