1 cup coconut cream (leave the can without shaking, scoop the thick cream from the thin liquid)
½ tsp vanilla extract
¾ cup The Wholefood Pantry Raw Cashews, soaked overnight
2 tbsp The Wholefood Pantry Coconut Oil, melted
3 tbsp The Wholefood Pantry Maple Syrup
50 g The Wholefood Pantry Cacao Butter
2 tsp Lunar Latte
1. Add cashews, coconut oil, coconut cream, maple syrup, melted cacao butter and vanilla to a high-powered blender and blend on high until it forms a cream.
2. Pour into a bowl and add lunar latte, stirring until colour is well distributed and place in the fridge, covered, until set.
NOTE: To make dark purple ripple, combine extra lunar latte with water and swirl through gently, avoid overworking