Recipe Bottom Layer
- ⅓ cup Maple Sirup
- ⅓ cup Nut or Seed Butter*
- 1 tsp Vanilla Extract
- ½ tsp Salt
- 1 tbsp Cinnamon
- 2 cups Rolled Oats (not Instant), Gluten-Free if necessary
- ½ cup Pumpkin Seeds
- ½ cup Slivered Almonds
- ½ cup Walnuts
- ½ cup Unsweetened Coconut Flakes
- ⅓ cup Dried Fruit or Chocolate Chips of Choice (Optional)
150 ml Coconut Yoghurt
1tbsp The Organic LAB Pink Pitaya Powder
Coconut Whipped Cream
- 414-ml can coconut cream or full fat coconut milk*
- 28-84 g icing/powdered sugar
- 1/2 tsp vanilla extract (optional)
Chill your coconut cream or coconut milk in the refrigerator overnight , being sure not to shake or tip the can to encourage separation of the cream and liquid.
The next day, chill a large mixing bowl 10 minutes before whipping.
Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
Note: if your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks.