Chocolate Whipped Cream
One bowl, one set of beaters and four ingredients gets you this dairy free + fluffy af chocolate whip. This is without a doubt a dessert but it's a cleaned up version of the white + blue tub we're used to buying in the freezer section. Use this to top a pie/cake dessert, dip in fruit, or eat by spoon. My girl and I typically choose the latter. ;)
1 can full-fat coconut milk refidgerated over night
2 tbsp coconut sugar
2 tbsp cacao powder
dash vanilla or almond extract
Pre-freeze metal mixing bowl + beaters for 30-45 minutes before starting.
Spoon the cream out of the top of the coconut milk into cold mixing bowl.
Beat coconut cream with cold beaters on medium for about 6 minutes or until stiff peaks form.
Add vanilla/almond extract, cacao + coconut sugar.
Beat on medium again until well combined.
Dip, baby dip. And repeat.