I have appreciated coconut cream all these years, but I'm excited for this alternative. Use it for vegan toppings, making caramel or ice cream. (Those recipes to come!!) For now, make a double batch to have on hand for dairy free delights.
I always listen for that "mmm" Andrew (husband) makes when I have him try one of my recipes. This time it wasn't just "mmm", it was, "These are the best cookies you've made." I take that seriously because he, my delicious husband, can eat anything. The flavor, the texture is just right. Pull up a glass of almond milk and dunk away. To love Missy J's, ya gotta try Missy J's. Oh, I went back to the cookie jar and noticed they were ALL GONE!
We are adding Mint Carob chips to our line up, which I'm soooo excited about. My fav is mint chip ice cream. Nowadays, that means Missy J's chips with dairy free sugar free ice cream I make myself. But, today we make cookies!!
Dessert "Charcuterie" Boards are all the rage. By definition, a Charcuterie Board is a selection of preserved meats and cheeses, but in our sweet, vegan spread, there is no time for any of that. :-) Create your own board for your next party. I grabbed fresh fruits, gluten free pretzels, an array of packaged and unpackaged Missy J's goodies. I added vegan yogurt for dipping and centered it all around the most delectable Missy J's Carob popcorn you'll ever make. (Click photo for Recipe). Check out Pinterest for "inspo" on visually exciting board layouts. The key is to mix textures...