Then, melt the cacao butter, coconut oil and
rice malt syrup over a double boiler.
Not exact matches
To serve, divide between two bowls, drizzle with the extra coconut milk and
rice malt syrup, if using, and scatter
over the walnuts and coconut flakes.
Combine the coconut oil,
rice malt syrup and vanilla in a small saucepan,
over low heat, stirring occasionally until combined.
I also like to warm up some
rice malt syrup and drizzle it
over them whilst they are still warm so they are really moist and satisfy the sweet cravings without eating fructose when they occur (I don't worry about fructose in fruit).
Recipe Serves 1 Ingredients 1 cup coconut milk 2 tsp maca powder 1 tsp tahini sesame paste 1 tsp vanilla To sweeten add 1 tsp
rice malt syrup to taste (optional) Method Place all ingredients in a small saucepan
over medium heat and stir, whisking until combined and just warm then pour into a heat proof blender and blend for a few seconds until frothy.
Meanwhile, in a medium saucepan, combine the frozen berries and
rice malt syrup and soften
over low to medium heat, until they reach a sauce - like consistency.
Melt together
rice malt syrup, coconut oil and vanilla in a small saucepan
over a low heat, so the mixture is nice and runny.
2 To make the chocolate topping, place the oil,
rice malt syrup and cacao powder in a saucepan
over low heat and stir until smooth.