Lemon & Coconut Butter Creams
A simple way to beat sugar cravings - dairy gluten and sugar free!
Ingredients
- 20 g organic creamed coconut
- 3 tbsp raw honey
- 2 pinch quality salt
- 7-10 drops lemon essential oil
- 100 ml water
- Handful of naturally sweetened cranberries to decorate - optional
Instructions
- Chop the coconut up and place all ingredients in the food processor with just a dash of water. Then run the food processor and add the water.
- Let it blend for about 4-5 minutes until a smooth runny mixture is formed.
- Taste and add more lemon or honey to taste.
- Place cranberries at bottom on mould if using one or simply in a greased and lined dish cater a few cranberries. The pour the mixture into the dish and allow to set in fridge for about 1.5 hours.
- The slice and serve.
- Store in fridge.
Notes
Please don't just use any lemon essential oil - make sure it is food grade and high quality. It should say on the bottle.