coconut oil

Ingredients
150 g rice malt syrup
130 g raw almond butter
20 g raw coconut oil
50 ml almond milk (unflavoured and unsweetened)
65 ml almond cream, or other GMO-free, vegetable cream (unflavoured and unsweetened)
1 teaspoon powdered cinnamon
Makes 2-4 servings.

Posted in: desserts, gluten-free, ice-cream, spring, summer, sweet

Tagged as: almond butter, almond cream, almond milk, almonds, cinnamon, coconut oil, rice malt syrup, vegetable cream

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