3.5 star :: rich and paleo and vegan
1 cup cashews soaked overnight with water 1/2 cup coconut milk 1/2 packet gelatin 6 -8 teaspoons Monk fruit extract granular (adjust to taste) 2 tablespoons vanilla bone broth powder Dash Sea salt 1/4 teaspoon hazelnut extract 1/4 teaspoon almond extract
Blend soaked cashews (saving the water) with the half a cup of coconut milk.
Add gelatin, sweetener and excess water from cashews boil for five minutes whisking.
Add to blended cashew cream along with Monk fruit bone broth powder, extracts and salt. Blend again. Refrigerate for four or more hours until firm
whip it right before frosting the cake/cupcakes
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