Recipe and photo by Emily Elizabeth @emm_elizabeth 



Granola base:

- 1/2 cup Warrior Mix (crumbled)
- 1/4 cup raw almonds 
- 1/4 cup water 
- 1 tbsp date syrup 
- 1 tbsp coconut oil (melted)

- 1 cup silken tofu (drained)
- 1/2 cup fresh blueberries
- 1/2 cup plant milk
- 1/4 cup stevia sweetener
- 2 tbsp açaí
- 1/4 cup fresh blueberries
- 2 tbsp coconut oil (melted)


Granola base:
- Mix the crust ingredients in a food processor starting with the raw almonds
- Add about 1 tbsp of crust mixture into silicone baking cups
- Use your fingers or the back of a spoon to spread the crust evenly towards the sides— press firmly as you go
- Place cups in the freezer

- In a small bowl, combine warm almond milk, açaí powder, and sugar. Mix until well-blended
- Pour the mixture in a high-speed blender. Followed by tofu and blueberries. Blend until smooth—Add the coconut oil last and blend again to incorporate
- Remove cups from the freezer
- Pour tofu mixture over crust
- Cover and refrigerate for 2 hours or overnight
- Enjoy with fresh berries and chocolate!