- 1 Cup Coconut Cream
- 2 Tablespoons Cocoa Powder
- 2 Tablespoons Coconut Sugar
- 1/2 teaspoon Vanilla Extract
- Fun topping options: Cocao Nibs, vegan Chocolate Chips, Strawberries, Sprinkles, Walnuts
Refrigerate a can of coconut milk upside-down overnight. In the morning, scoop out the solid coconut cream and discard the clear liquid that separated from the cream.
Add all ingredients into a food processor and blintz for 10 seconds. Use a rubber spatula to scrape down the sides if necessary a blintz again.
Decorate with whatever fun toppings you want and enjoy!
© Nimai\'s Cookbook