Coconut Cream Sandwiches

Recipe by: @happysappypaleo

Ingredients:

Cappello's Lasagna Sheets

Coconut Whipped Cream

Berries

Vanilla Powder

Cinnamon

Method:

For Whipped Coconut Cream:
Place a can of coconut milk in the refrigerator overnight to allow the cream to rise to the top and separate from the coconut water.

The next day, remove the can and set on the table for about 15 min before blending.

Remove the cream from the can (saving the coconut water for later use) and begin to mix on low speed for one minute and gradually increase speed after few minutes. Within a few minutes, you should start to see your cream whipped.

For added sweetness you may add 1-2t of honey, maple syrup or blue agave. Or preferred sweetener.

Set the cream in the refrigerator while preparing Cappello's shells.

At this time, set the oven to 350 degrees. Please keep in mind, the time and degrees may vary on your appliance.

In this recipe, I used a circular cookie cutter, feel free to cut into the desired shape if you do not have any cookie cutters on hand. Place on cutting board and press firmly into shape.
Place the #capellos lasagna sheets on parchment paper. And coat each side of the sheet with coconut oil before placing in the oven. Feel free to use oil of interest or butter to coat.

Place in oven for 5-10 min or until the sheets begin to brown. Flipping once only.

Let the shapes cool before adding preferred fruit (best if cut in half). Remove the whipped cream from the refrigerator and whip on high speed one more time before placing in piping bag. If you do not have a piping bag on hand, use a butter knife to add the desired amount to each cookie.

In between each swirl you can add fresh fruit. Top off with the second cookie and sprinkle cinnamon and vanilla powder.

Enjoy!

Guilt Free, Grain Free, and Gluten Free