RECIPE INGREDIENT LISTING
- 180ml almond milk
- Add 20 grams of grated cocoa butter
- Coconut oil: 25 grams
- Lecithin 12 grams
- Approximately 10 fresh raspberries
RECIPE INSTRUCTIONS
First you need to make the Pink cream. It has to sit for approx. 5-6 hrs in the fridge.
Pink Cream:
- 180ml almond milk in saucepan over low heat
- Add 20 grams of grated cocoa butter
- Season to taste with pure organic liquid stevia (approx. 1 tsp.)
Melt and stir. Pour in in the blender with:
- Coconut oil: 25 grams
- Lecithin 12 grams
- Approximately 10 fresh raspberries
Mix well. Place in a bowl and place covered in the refrigerator for at least 5 hours or overnight.
Red sauce:
In the blender:
- 200 grams of fresh red summer fruit of your choice
- Very small amount of coconut or almond milk
- 15-20ml dark organic agave syrup
Layer in your jar or glass:
- Dried white mulberries
- Topped with 2-3 tablespoons of Yoso’s cultured Almond & Cashew (add organic pure liquid stevia drops to taste)
Next a layer of rolled oats. Pour the red sauce over the oats. Cover the red sauce with a layer oats. A few fresh chopped strawberries.. Finish with a large dot pink cream. Sprinkle with pure dark and dairy free chocolate chips, fresh raspberries or strawberries.
