INGREDIENTS
150 g
frozen raspberries (fresh is also fine)
1 tbsp
organic lemon juice
1/8 tsp
stevia powder
60 milliliters
boiling water
7 g
gelatin
1/4 cup
coconut flour (32g)
1/4 cup
blanched almond flour (30g)
1 tbsp
cacao powder
2 tbsp
coconut oil (melted)
1/8 tsp
stevia powder
200 milliliters
heavy cream
3/8 tsp
stevia powder
1/2 tsp
vanilla extract
220 g
cream cheese (1 Philadelphia packaging)
60 milliliters
boiling water
7 g
gelatin