Valentines day is right around the corner and the stores are of course already packed with lots of processed sweet treats for the occasion. But you’re trying to keep your inflammation under control and avoiding that stuff right? That doesn’t mean you can’t treat yourself and your loved one to a little dessert and by adding a dollop of this delicious dairy-free whipped cream it feels like you’re cheating- but not really.
My recipe below is a great way to mix a little sweetness while still keeping processed foods and dairy out of your diet.
My favorite way to use this delicious dairy free cloud of yum is to add it a nice bowl of fruit, and shave a little chocolate bar (use 70% or higher cocoa and dairy free chocolate and organic if you can) over the top using your grater or zester. It looks fancy pants and tastes so yummy. And it won’t make you feel yucky afterwards.
Note on coconut cream: You can get coconut cream on it’s own in most stores but it’s worth it to just buy cans of coconut milk and refrigerate them as they’re less expensive and work just as well, if not better.
All you need to do is open the can (don’t shake it!) and scoop out the cream part. I’d use 2-3 cans of coconut cream for this recipe depending how much you want to make.
Note on Sugar: Look for monk fruit substitutes for white sugar.
Feel free to adjust the amount of sweetener and vanilla extract to suit your taste preferences. This dairy-free whipped cream is a versatile topping for various desserts, such as pies, cakes, fruit salads, and hot beverages like hot cocoa or coffee.
So onward to the recipe!