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3 1/2 tablespoons gelatine powder
1 cup almond milk
1 cup cashew butter
2 teaspoons turmeric, ground
1 teaspoon cinnamon, ground
1/2 teaspoon vanilla powder
1 teaspoon maca
1/4 cup I Quit Sugar Organic rice malt syrup
1 pinch sea salt
Dissolve the gelatine in 1/3 cup of cold water and let it sit for 5 minutes until it has become gel-like.
Heat the almond milk, cashew butter, turmeric, cinnamon, vanilla, maca, rice malt syrup and sea salt in a saucepan until almost boiling. Remove from the heat and stir in the gelatine until it has dissolved.
Pour into a 10x15cm glass or plastic container. Refrigerate for 1 hour, then cut into squares.
Store in the fridge in an airtight container for up to a week.
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