Low Sodium Dark Chocolate Almond Blueberry Coconut Granita

Total time4 hr 15 min

Prep time15 min

Cook time0 min

Low Sodium Dark Chocolate Almond Blueberry Coconut Granita

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the granita base

2 cups fresh or frozen blueberries
Wyman Wild Blueberry - 15 OZ Dole Blueberries Signature SELECT Blueberries Whole Unsweetened - 48 Oz Signature SELECT Blueberries Whole Unsweetened - 12 Oz Earthbound Farm Organic Blueberries
See all
1 can (13.5 oz) full-fat coconut milk
3 tbsp maple syrup
1 tbsp fresh lemon juice
¼ tsp ground cinnamon
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

⅓ cup raw almonds, roughly chopped
1.5 oz dark chocolate (70% cacao or higher), finely shaved or chopped

Instructions

1
Combine the blueberries, coconut milk, maple syrup, lemon juice, cinnamon, and salt in a blender. Blend on high until completely smooth, about 45 seconds.
2
Pour the blueberry mixture through a fine-mesh strainer set over a 9×13-inch baking dish, pressing with a spatula to extract as much liquid as possible. Discard the solids left in the strainer.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!