2cups plant based milk of choice ( i love using almond or coconut)500ml
2tbspnut or seed butter of choice
3tbspcorn starch
A few drops of stevia OR 1-2 tbsp maple syrup/honey
Chocolate peanut butter
Divide batch into half. Use 250 ml milk of choice; 1 tbsp nut butter; 15 tbsp corn starch & sweetener of choice. For the first half use peanut butter as nut butter of choice. For the second use chocolate hazelnut butter. When pouring into container, pour equal amounts of each into each one, using a fork to create swirls.
Salted caramel choc swirl
Divide batch into half. Use 250 ml milk of choice; 1 tbsp nut butter; 15 tbsp corn starch & sweetener of choice. For the first half use cashew butter as nut butter of choice. For the second use chocolate hazelnut butter. When pouring into container, pour equal amounts of each into each one, using a fork to create swirls.
Chocolate
use chocolate hazelnut butter as nut butter of choice
Nutella
Use hazelnut milkif possible, otherwise almond or coconut works well too
use chocolate hazelnut butter
top with optional crushed hazelnuts
Creamy PB
Use peanut butter as nut butter of choice
use coconut milk as milk of choice
Choc almond
use almond milk
almond butter as nut butter of choice
top with optional crushed amonds
Instructions
Add 1,5 cups milk & nut butter to a saucepan on medium heat
In a seperate bowl, whisk together the remained half cup of milk with 3 tbsp corn flour until well combined.
Whisk corn flour mixture into the milk & nut butter mixture.
Continue stirring and add sweetener of choice. Keep stirring until mixture thickens up (around 6-8 mins)
Once thickened, pour around 83 ml of the mixture into each serving cup. Place in fridge and allow to firm up (minimum 1 hour)