- Gluten free
- Dairy free
- Refined sugar free
Total Time: 35 mins | Serves: 6
1/2 cup almonds
1/2 cup coconut
1/4 flaxmeal or diced tigernuts
2tbsp rice malt syrup or honey
2 tbsp melted coconut oil (melted)
1 can of Coconut Cream (left in fridge overnight, or a high quality one won't require this)
1 tbsp Psyllium Husk
1 tbsp Byron Bay Peanut Butter (+ 2 more tablespoons for topping)
2 tbsp Coconut Oil
1 tbsp Honey or maple syrup
Combine and blend all ingredients well before pressing mixture into the base of 6 silicone moulds.
- Blend all ingredients in a food processor or by hand.
- Scoop mixture evenly into moulds.
- Add 1 tsp of peanut butter to the top of the mixture and gently press/swirl through filling.
- Place in the freezer for about 20 minutes.
Original recipe and images created by Katherine from kbsugarfree.