WINNER! BANTING RECIPE! Dairy-Free REcipe!
ingredients
- 1 tin coconut cream
- 3 heaped T xylitol (powdered in coffee grinder if you can)
-
- 3 egg yolks (keep the whites for something else!) (maybe some enchiladas – recipe here!)
- tiny pinch of salt
- 1t vanilla essence
- 3T coco powder
- 1T coconut oil
Directions
- Preheat the oven to 170*
- Combine the coconut cream, xylitol. coco powder and coconut oil in a medium pot and heat over a low-medium heat whisking occasionally until everything has combined (don’t bring this up to the boil)
- Add the vanilla essence and salt and remove from heat
- In a separate bowl, whip the egg yolks
- Pour the hot coconut cream mixture into the eggy mixture, whisking the whole time
- Divide mixture into 4 small ramekins
- Place ramekins in a large roasting dish, and fill the dish half way up the ramekins with boiling water (thus making a water bath)
- Bake for 20 minutes
- Remove from oven and allow to cool to room temperature
Place in the fridge with a piece of paper towel on top of them, and then cover with tin foil - Allow to set for at least 2 hours
- Serve with fresh berries, YUM!!!!!!
