Hearty Coffee Cream, Vegan and Low Carb
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 tablespoon soy milk (soy drink)
- 3 tablespoon, leveled coffee powder, instant
- 45 g sprinkle sweetness with stevia
- 300 g soy quark (quark alternative), unsweetened
- 2 teaspoons cinnamon powder
- 1 pinch cardamom powder
- 1 pinch clove powder
- 1 teaspoon vanilla pulp
- some cocoa powder, unsweetened
- some soy cream (soy cream cuisine)
Print Recipe
Pin Recipe Instructions
- Mix the soy milk, coffee powder and powdered sugar together and heat on a medium heat until the coffee powder is completely dissolved. Then pour into a large bowl and fold in the soy quark. Stir the mixture thoroughly until it becomes a homogeneous mass. Now gradually add the cinnamon, vanilla pulp, cardamom and clove powder and season to taste. Mix everything well again and put in the refrigerator for at least 2 hours.
- Garnish with unsweetened cocoa powder and soy cream as desired.
- Tip: Homemade low-carb cookies go well with this during the Christmas season.
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