INGREDIENTS
2 cups
pecan pieces
40 gs
coconut flour
60 mls
maple syrup
2 tbsp
coconut oil
2 tbsp
almond butter
1/4 tsp
ground nutmeg
1/4 tsp
ground cloves
1/8 tsp
sea salt
2 1/2 tsp
gelatin
75 gs
coconut sugar
1/8 tsp
sea salt
120 mls
water
3 larges
egg yolks
2 tbsp
rum extract
2 tbsp
brandy
2 tbsp
raw honey
1/2 tsp
ground nutmeg
1/8 tsp
ground cloves
3 larges
egg whites
240 mls
heavy cream