Hi!
Sandwich Chocolate Cream Sugar Free
- 1 can of cold coconut milk
- 1 bar of dark chocolate without sugar (80-100 g)
- 1 teaspoon of coconut oil*
- 3 tablespoons of good quality date syrup*
Instructions:
* The more oil, the harder the cream. With 1 teaspoon it is soft, spreads easily, but melts quite quickly at room temperature.
*You can replace the date syrup with dates – you can liquefy them for 15 minutes on a gentle power and blend well (however, you will definitely feel that it is a whole date).
Or use another sweetener, but I do not guarantee that it will taste the same.
Place the solid part of the coconut milk, chocolate and coconut oil in a saucepan – melt over low heat, stirring frequently. Once the ingredients are liquid, add the syrup and mix everything with a mixer or blender (with a whisk attachment – a better way), the mass must aerate a little. Mix for about 1-2 minutes and then pour the cream into a jar.
When it has cooled down, put it in the fridge. The cream is ready after about 2-3 hours, when it has set well.
Store in the refrigerator for up to 2 weeks.
Enjoy !
