Ingredients:
2 cups fresh peaches (about 4 med. peaches), sliced (plus a few
extra pieces for garnish)
1/2 cup coconut oil
1/2 cup creamy almond butter
1/4 cup pure maple syrup
1/4 cup coconut milk
1/4 cup coconut butter (mana or creamed coconut)
3 teaspoons pumpkin pie spice, (plus a little for garnish)
1/2 cup coconut oil
1/2 cup creamy almond butter
1/4 cup pure maple syrup
1/4 cup coconut milk
1/4 cup coconut butter (mana or creamed coconut)
3 teaspoons pumpkin pie spice, (plus a little for garnish)
Method:
Combine all ingredients in food processor until smooth. Pour
into mini cupcake pan lined with cupcake liners, (I used a heaping tablespoon
of mix to fill each cup.) Refrigerate for 3 hours. Garnish with fresh peach
chunks and a sprinkle of pumpkin pie spice.
Makes 32 pieces
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