Ingredients:
• 400ml full-fat coconut milk
• 45ml (3 tbsp) SaweetWay Pure Allulose Syrup
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• Pinch of salt
Method:
1. Whisk all ingredients together until the cocoa is fully dissolved and the mixture is smooth. Pour into your Ninja Creami pint container and freeze overnight.
2. Process on the Ice Cream setting. Serve swirled into bowls or cups.
