COOKIES AND CREAM by @charissa_and_co_wellness
Updated: Sep 24, 2019
A simpler vegan way to your coconut creamed icing, with low sugar content by the use of Yacon syrup, this is becoming one of my key clean sweeteners to use, it boasts a low calorie content along with that added fibre, as it contains high amount of soluble fibres, good for our cut bacteria.
COOKIES AND CREAM
Sugar is known to damage collagen and elastin production, which are responsible for maintaining skin’s elasticity. This recipe we use low GI sugar.
1 Box of your coconut cream, organic (250ml)
1/4 Cup of your Monk fruit sugar (make sure its powder form or I used Yacon syrup)
1 Teaspoon of Vanilla Extract
1 Teaspoon Vanilla Protein Powder **Option
I Kept my carton box of cream in the fridge overnight, if you are using a canned version, remove it from the can and place it in a glass jar in the fridge over night.
When you are ready the next day to make the cream, take your glass or metal mixing bowl and place in the freezer for 5 min whilst getting your items ready.
Remove the cream from your glass jar, scoop out into the cool mixing bowl, Whip the cream with your mixer as you add the other ingredients.
Whip for 5 mins. I scooped mine back into a ziplock bag and left it in the fridge for 10 min whilst I was cleaning up, this allows it to set a bit better and you will have a firm texture, I then cut the tip off my ziplock bag and used it as a piping bag, gently squeezing it onto the gluten sugar free cookies.
I will give you $5 off your order for the gluten free sugar less cookies, I used the Fig flavour they have as it was something I felt would go really well with the cream. But even the cacao cookie would be nice.
Use Code “Charissa5off45” at https://yogasuperfuel.com
GRAB YOUR Mason Glass Jars with a 10% Discount using "Charissa10" at checkout.