The perfect salty/sweet balance in this vegan whip. Use it as an icing, on top of hot chocolate, served over fresh berries or just lick it off the spoon!
1 400mL can coconut cream (I use this one and I really like it!) stored in the fridge overnight
2 tbsp almond butter
1 tbsp maple syrup
pinch of sea salt
After letting your coconut cream sit overnight in the fridge the solids and liquids should have separated. Scoop the solid cream into a bowl. Add the rest of the ingredients and beat until well incorporated using a hand mixer. Store in the fridge until it is ready to be used!
-if you are using this to ice a whole cake I might triple(or more?) the recipe.
-the type of coconut milk or cream you use makes a difference! I have used some that don’t make a whip at all so try to get the same brand!