With the season starting to kick off, and with all the almond crop being harvested in the US, you can’t help but feel guilty about consuming so much of it.
It’s tempting to see the fruits as an easy way to keep in shape.
After all, you’re already eating a lot of fruits, right?
Well, not quite.
As with all fruits, the good news is that a lot can be done with just a few simple steps.
Here’s how to make the perfect almond-based dessert.
Ingredients 1/4 cup coconut milk 2/3 cup almond flour 1/2 teaspoon salt 2 tablespoons coconut oil 1 tablespoon sugar 2 teaspoons cinnamon 1 tablespoon vanilla extract Instructions Preheat oven to 350F.
Line a baking sheet with parchment paper.
Combine the coconut milk, almond flour, and salt in a medium bowl.
Heat a large nonstick skillet over medium-high heat.
Add the coconut oil, cinnamon, vanilla extract, and sugar and cook for a few minutes, stirring frequently, until the mixture begins to foam.
Add in the almonds and cook until the almond mixture becomes pale and golden, about 2 minutes.
Turn the heat to low and simmer for about 10 minutes, until it thickens.
Remove the pan from the heat and let cool for a minute or two before pouring the almond milk into the pan.
Mix the almond flour with the remaining coconut oil and sugar until smooth.
Add cinnamon and vanilla extract and mix well.
Pour the mixture into the prepared baking sheet.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes before slicing and serving.
Notes If you’re looking for an alternative to almond milk, try almond flour instead.