I make this whipped cream every week. I use it on and in so many things! It adds creaminess to everything and it’s dairy and sugar free! Yum yum yum! Joy! Joy! Joy!
Check out the Elderberry Version in Optional Flavors!
1 can coconut cream – warmed up in water
¼ c soaked raw cashews ( 2 hrs) and rinsed or 2 T cashew butter
¼ c white Lakanto Sweetner (can split 1/8 classic – 1/8 powdered Lakanto)
¼ c coconut oil, melted
1 tbsp lecithin
1 tsp vanilla
¼ tsp mineral salt
- can add 1 tsp cardamom; ½ tsp powdered ginger
2. little bit of lemon and 1 drop of cardamon essential oil
Here is the Elderberry Version:
To the recipe add:
1/4 cup of Elderberry Syrup + an extra 1/8 cup coconut oil
Warm up can of coconut cream and coconut oil in hot water to melt the coconut fat.
Blend on high for 30 seconds with all but the coconut oil and lecithin
Add the coconut oil and lecithin and blend on medium for 20 seconds.
Pour into either an extra large pasty bag or bowl and put into fridge.
Let firm up in the fridge for about 4-5 hours.
When you take it out if it’s too soft, put it back in for longer. If it’s too hard, take it out of the fridge and let it sit for about 10 minutes before using.