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