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 too!
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.
The bonus part of all this is it takes just minutes to prepare with minimal ingredients that you can easily get anywhere.
So onward to the recipe!
Dairy-Free Whipped Cream
- 1 C Coconut Cream
- 1 tsp Pure Vanilla Extract
- 1/4 C Sweetener such as monk fruit sugar
- Place coconut cream into bowl, adding 1 tsp of vanilla extract with it. Fold gently
- Next add in sugar and again fold gently. Refrigerate for 15 min or so to let thicken a bit
- You're done. Add to your favorite recipe and enjoy!
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