Yields 8 servings

Ingredients:

• 4oz food grade cocoa butter
• 4 oz coconut manna (or coconut butter)
• 4 Tbsp THM Gentle Sweet
• 1 tsp vanilla extract
• Batch of My Montana Kitchen’s sweetened condensed milk ( https://mymontanakitchen.com/2-ingredient-dairy-free-sweetened-condensed-milk-thm-s-sugar-free-low-carb/ )
• 1.5 Tbsp instant coffee

Directions:

First, make a batch of My Montana Kitchen’s sweetened condensed milk. Set aside to cool.

In a double boiler, melt cocoa butter, coconut manna, sweetener, and vanilla extract. Once the Gentle Sweet is dissolved, add to the sweetened condensed milk.

Remove about 1/3 of the mix and set aside.

To the remaining 2/3, stir in the instant coffee until dissolved.

Line a pan with parchment paper. Pour in the coffee flavored mixture and spread evenly. Dollop the remaining 1/3 that you set aside on top of the coffee mixture and carefully swirl together. This will create the cappuccino look.

Place in freezer for 12 hours.

Remove from freezer and slice to desired size. Allow to fully defrost before serving.

Notes:

The easiest way to place a parchment paper in a pan is to wet the paper before lining. This will help get the parchment paper into each corner.