Ingredients
1-1/2 cups melted refined coconut oil
1/2 cup almond oil or other neutral oil
1/2 cultured or plain plant milk
2 tsp liquid lecithin
1/2 tsp salt (optional)
1/2 tsp xanthan gum*
Instructions
Melt coconut oil over medium heat.
Place in a blender with all other ingredients and blend for 1 to 2 minutes til creamy and emulsified..
Pour into molds and chill overnight in the refrigerator.
Store in the refrigerator for up to a .month. May also be frozen. May melt if stored at room temperature.
Enjoy!
* Xanthan gum is optional, but it's addition will yield a smoother, less crumbly texture when slicing.
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