For the crumble base
½ cup brazil nuts
2 Tablespoons of sugar free maple syrup or rice malt syrup
For the chocolate cream
270 ml can of coconut cream chilled in the fridge overnight
2 Tablespoons of cocoa
¼ cup of sugar free maple syrup or rice malt syrup
1 Mini low carb bar
- Combine the brazil nuts and syrup in a food processor and blend until crumbly. Divide this mixture between 2 glasses and pack down to make the base.
- Make sure you chill your coconut cream at least overnight and do not shake. Scoop the firm cream off the top and mix this with the cocoa and syrup until smooth.
- Spoon mixture evenly between 2 glasses and sprinkle with flaked almonds and a chopped up mini protein bar.
Enjoy! By Gemma