- 1 cup shredded, unsweetened coconut
- 2 Tbsp. almond flour
- 2 Tbsp. ground flax seed
- 1/2 cup full-fat coconut milk
- 1 1/2 cup filtered water, plus additional to thin to desired consistency
- 1/2 tsp. ground cardamom
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1 tsp. vanilla extract
- Pinch of sea salt
- Stevia, to taste
- Chopped nuts (of your choice)
- Coconut shreds
- Drizzle of coconut milk for serving
- Place all ingredients (except for stevia and toppings) in a saucepan over medium heat.
- Cook, stirring occasionally until the mixture begins to thicken and coconut starts to soften and absorb the liquid, about 10 minutes.
- You can add more filtered water as needed to thin out the mixture during cooking.
- Remove from heat and add stevia to taste (if desired).
- Spoon into bowls and top with a drizzle of coconut milk, chopped nuts, cinnamon, and shredded coconut.
- You can make this ahead of time and store individual servings for up to three days. It gets better with time!
Vanilla Cinnamon Nut Mix
jean
try it.
Christina
How many does this serve?
Ashley Smith
This recipe is about 4 servings.
Steve
Looks good! Do you have the macros or n here? Fats, carbs, proteins ?
Ashley Smith
You can use a recipe manager, like myfitnesspal or cronometer.
It IS quite delicious!