Whipped Cream from Heaven

MAKES 2 CUPS

This dish was a magical creation that took shape in one session. Usually recipe testing is a highly involved process that happens over time. This recipe, however, was a one-shot wonder that turned out utterly blissful. Loaded with good fats, vitamins, and minerals, it delivers a heavenly combination of flavor and goodness. It’s a wonderful complement to all sorts of dishes. Pair it with pancakes, fresh berries, muffins, and cakes — anything you’d like to add a little extra heavenly love to!

1 cup soaked cashews

1 cup coconut cream, refrigerated overnight

2 Tbsp. maple syrup

½ cup coconut oil

1 Tbsp. sunflower lecithin

⅛ tsp. Himalayan pink salt

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  1     Place all the ingredients in a food processor or Vitamix and blend twice for 45 seconds each time, or until smooth.

  2     Pour the resulting cream into a small glass or metal dish and place in the freezer for 30 minutes to set.

  3     Take the cream out of the freezer and let it sit in the refrigerator for at least 1 hour before serving.

  4     Store for about 2 weeks in the refrigerator.

image Serve over a fresh bowl of berries or on top of our American Apple Pie.