- 1 stick unsalted butter
- 1 tsp. stevia powder
- 1 TBS mock cream (recipes below)
- 4 TBS natural almond nut butter
- 1/2 cup natural almonds
- 10 paper cupcake holders
- Place paper cupcake holders in muffin tin
- Melt butter and stevia on stove top on low heat
- Slowly mix in cream and almond butter
- Remove from heat and divide the mixture through the 10 paper cupcake holders
- Top with natural almonds
- Freeze until firm and enjoy
Mock Cream Recipe
Note: This recipe contains dairy in the form of butter. For some people with lactose and casein intolerances butter is well tolerated, but if you have trouble with butter why not try making the coconut whipped cream or cashew nut cream recipes that follow.
Makes 1 1/2 cups
- 3/4 cup filtered water
- 1 tablespoon gelatin
- 3 eggs
- 5 drops liquid stevia
- 125 g unsalted butter
- 1 1/2 teaspoons vanilla (or almond extract), optional
- Pour the water into a small saucepan and bring to the boil. Turn the heat off and leave the water to cool until just warm to the touch. Sprinkle the gelatin on top of the water and let sit for 30 seconds to soften. Now put over a medium heat and stir consistently with a wooden spoon for 3 minutes.
- Pour the contents into a blender. Add the eggs, stevia, butter and vanilla extract, and blend on low speed for 2 minutes. Increase the speed to high and pulse until the cream turns pale in colour, 1-2 minutes more.
- Pour into a container and store in the fridge for 10 minutes to give a pourable consistency. If you require thickened cream, leave in the fridge for 30 minutes and stir before using. The longer the cream chills, the thicker it will become so take it out of the fridge and leave to soften to the desired consistency, stirring once or twice. Will keep for 3 days, refrigerated.
Coconut Whipped Cream
Makes 2 cups
- 2 x 400 ml tins full fat coconut milk (no additives), chilled overnight
- 1 teaspoon stevia powder
- 1/2 teaspoon lemon juice
- 1 tablespoon vanilla
- about 3 tablespoons coconut flour
- Without shaking the tins of coconut milk, remove the lids. Carefully spoon off the cream which has separated and settled on the surface of the milk and put into a chilled bowl. You will get about 6 tablespoons from each tin. Reserve the remaining thin milk for other recipes.
- Using electric beaters, whip the cream until thicker consistency . Whisk in the stevia, lemon juice and vanilla. Gadually add the coconut flour, beating it in a bit at a time, until the cream has thickened. Spoon into a container and refrigerate for 2 hours before serving. Keeps well in the refrigerator for up to 3 days.
Cashew Nut Cream
Makes 1 1/2 cups
- 1 cup cashew nut butter, or 1 cup raw cashew nuts
- 2/3 cup filtered water
- 8 drops liquid stevia
- 1 teaspoon vanilla essence (optional)
- Place all the ingredients in a food processor and whizz until smooth and creamy. If using cashew nuts, you may need to add a little more water and process until smooth. Can be stored in the fridge in a covered container for up to one week.