This is a delicious topping to many Thai/Asian inspired recipes. It takes about 5 minutes to make and lasts for a week in the fridge. You can put it on salads, stir fry’s, or even just using it for dipping sauce.
Ingredients:
3/4 cup creamy raw almond butter
3 Tablespoons of coconut aminos
1/2 cup of full fat coconut milk
3 teaspoons of apple cider vinegar or fresh squeezed lime
1 tsp of sesame oil
3 tablespoons honey
1/2 teaspoon ground ginger
2 cloves of garlic
1/4 teaspoon red pepper flakes
1/4 cup of unsweetened shredded coconut flakes
Directions:
- In a medium-sized mixing bowl, whisk together the almond butter, coconut milk, apple vinegar, sesame oil, aminos, and honey until well blended. If your almond butter is particularly thick, you may need to add a bit more coconut milk to thin out the mixture.
- Next add the ginger, red pepper flakes, and garlic.
- Sprinkle with unsweetened coconut flakes.
You can top it on these delicious lettuce wraps, .. Cauliflower Fried Rice ,or Thai Chicken Salad …
Enjoy!
Fit Chic