Whip cream is the go to topping for pie, ice cream, or just on a spoon. Why not spice it up with some Cinnamon Almond and make it dairy-free. Yes please.
The recipe was developed by Sweet Lizzy and we thank you for giving us another way to eat PB Love.
INGREDIENTS
1 15oz Coconut Cream, store in fridge night before
2 tbsp Cinnamon Almond butter
1 tbsp Maple Syrup
pinch of Salt
STEPS
1. After letting your coconut cream refrigerate over night, the solids and liquids should have separated. Scoop the solid cream into a bowl. Discard the liquid.
2. Add the Cinnamon Almond butter, maple syrup, and salt to the bowl.
3. With hand mixer, beat until well incorporated.
4. Store in the fridge until serving.
A treat that is celebrates PB Love and whip cream yum. Try it on our latest Pumpkin Pie recipe for this Thanksgiving.
We are grateful for the community we have built around our wonderful nut butter. Thank you all.
Happy Thanksgiving!
The PB Love Co