Ingredients:
- 100 g almond flour
- 60 g ground erythritol
- a pinch of ascorbic acid
- 10 g coconut oil
- a few drops of almond aroma
- 30 g water
Preparation:
Mix the ingredients, and blend them in a food processor until it becomes creamy. Wrap it in foil and refridgerate for at least 2 hours.
