Raw coconut milk ice cream on almond flour cake

8 portions/ cooking time 30 min + 3-4 hours in the freezer


Ground cinnamon 1 tsp

Lime 2 pcs.

Salt sea small pin

3/4 cup almond flour

Coconut Cream 1 jar

Honey flower 150 g

Coconut oil 3 tbsp.

1.Almond flour, 3 tbsp.  coconut oil, 1 tsp. ground cinnamon, pinch of salt and 3 tbsp. honey mix until smooth.

2.Thin in a parchment-covered baking tray

3.Beat the cooled coconut cream thoroughly. Add the juice of two limes, all the remaining honey. Beat for 5 minutes.

4.Pour into a baking tray with almond mass. Sprinkle with a grated zest of one lime. In the freezer for 3-4 hours

Enjoy your meal!


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