Crema La Toppa Squares

A great dessert, breakfast, or snack for our allergen-free Mamas—or for anyone who wants to get more health-promoting coconut and gelatin into their diet in a delicious way. The coconut fat naturally rises to the top while cooling and forms its own pretty layer. This recipe is found in the "Sweet Treats - Pies, Cheesecakes, and Cobblers" section of the Trim Healthy Mama Cookbook, page 331. This recipe is a family-serve recipe.

Cooking Method: Blender, Stove Top

Courses: Dessert

Servings: 1

Description

A great dessert, breakfast, or snack for our allergen-free Mamas—or for anyone who wants to get more health-promoting coconut and gelatin into their diet in a delicious way. The coconut fat naturally rises to the top while cooling and forms its own pretty layer. This recipe is found in the "Sweet Treats - Pies, Cheesecakes, and Cobblers" section of the Trim Healthy Mama Cookbook, page 331. This recipe is a family-serve recipe.

Ingredients

2 cups water (hot, not quite boiling)
1 1/2 Tbs TH Just Gelatin
2 1/2 tsp extra virgin coconut oil
7 1/2 oz full-fat coconut milk (1/2 of a 15 ounce can, stirred)
2 tsp TH Natural Burst Vanilla Extract
3 pinches TH Mineral Salt
1 scoop TH Integral Collagen
2 tsp TH Super Sweet Blend
2 drops lemon essential oil (optional)
1 lemon (juice of 1 lemon, optional; add another 1/4 tsp of TH Just Gelatin if used)
1 Simple Simon pie crust of choice (except peanut, see pages 323-324) pressed into an 8 inch square pan)

Instructions

1
Place the hot water, gelatin, and coconut oil in a blender and blend until smooth. Add the remaining ingredients except the piecrust and blend well. Put in the refrigerator to chill for several minutes.
2
Pour the filling into the piecrust and chill in the refrigerator until firm, then cut into squares.

Note

Recipe Notes

NOTE: If you’d rather not bother with the crust, simply pour the mixture into 6 parfait glasses and chill.

Read it online: https://trimhealthymama.com/recipe/crema-la-toppa-squares/