prep time: 5 minutes (not including time to hard-boil the eggs)
•
yield: 2½ cups (½ cup per serving)
prep time: 5 minutes (not including time to hard-boil the eggs)
•
yield: 2½ cups (½ cup per serving)
I know this recipe sounds crazy, but you must try it! My son Kai hated eggs as a baby, so I devised this recipe to sneak some eggs into his breakfasts. He loves it!
10 hard-boiled eggs ( see here ), peeled (see note)
1 (13½-ounce) can full-fat coconut milk
½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ( see here )
1 to 2 teaspoons stevia glycerite (or to desired sweetness)
¼ cup unsweetened cocoa powder
Seeds scraped from 2 vanilla beans or 2 teaspoons vanilla extract
1 teaspoon ground cinnamon
⅛ teaspoon fine sea salt
1. Place all the ingredients in a blender, starting with 1 teaspoon of stevia glycerite, and puree until very smooth. Add more sweetener and/or cocoa powder to taste.
2. Store in an airtight container in the fridge for up to 4 days.
note: If you’re making this dish for a child under the age of one, use only the egg yolks.
