This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
1. Combine the almonds, coconut and 15 ml of the xylitol. Add the butter. Divide between and press into 8 small espresso cups. Reserve a little bit for sprinkling on top.
2. Beat the cream cheese, cream, vanilla essence and the remaining xylitol together until thick. Spoon into the cups.
3. Top with blueberries and raspberries and sprinkle extra crumbs over.
HINTS & TIPS:
Use any berries of your choice and sprinkle with chopped almonds, pecan nuts or walnuts.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
