Summary

Ingredients

• 100 ml whipped cream
• 100 ml water
• 70 g almonds, round
• 15 g desiccated coconut
• 0.5 teaspoon ½ baking cocoa
• 1 teaspoon erythritol (sugar substitute)

For the sauce:

• 50 g berries, frozen
• 1 tablespoon almond butter
• 1 teaspoon erythritol (sugar substitute)

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Instructions

1. Slowly bring the cream with the water to the boil.
2. In another saucepan, bring the berries to the boil with a little water.
3. Then stir the almonds and desiccated coconut into the boiling cream. Keep stirring everything until you get a pulp. Turn off the stove and add cocoa and erythritol to the pulp.
4. Add almond butter and erythritol to the simmering berry sauce to make it creamy. Mix the sauce well.
5. Enjoy the sauce on the porridge and sprinkle with coconut flakes or almond slivers if you like.