Xanthan Gum 1lb (16 Ounce) Packed in the USA, by Anthony's, Gluten-Free cup ice cubes 1- tablespoons Anthonys Cocoa Powder 2 tablespoons Anthonys Pea Protein 2 tablespoons Anthonys Erythritol teaspoon vanilla extract teaspoon Anthonys Xanthan Gum 2 tablespoons maple syrup 1- cups unsweetened almond milk In a blender, layer the ice cubes, cocoa powder, pea protein, erythritol, vanilla extract, xanthan, and maple syrup. Pour in almond milk. Blend on high until very smooth. 1 can (14-15 ounces) full-fat coconut milk 1 cup blueberries 3 tablespoon raspberry preserves Stevia to taste 1 cup ice teaspoon Anthonys Xanthan Gum 1 teaspoon Anthonys Amla Powder Combine all ingredients in a blender and blend until smooth and fluffy. Churn in an ice cream maker per manufacturers instructions until desired consistency is reached. Enjoy and store leftover in an airtight container in the freezer. It freezes fairly solid, so let it thaw a bit before scooping. 1- cups Anthonys Blanched Almond Flour 2 tablespoons + 3 tablespoons Anthonys Coconut Oil, divided cup Anthonys Cocoa Powder cup Anthonys Erythritol or Cane Sugar 2 tablespoons Anthonys Instant Coffee 1 egg 1 egg yolk 3 tablespoons coconut milk teaspoon Anthonys Xanthan Gum teaspoon salt teaspoon baking soda 2 tablespoons Anthonys Erythritol or Cane Sugar for topping 2 tablespoons Anthonys Cacao Nibs Preheat oven to 350 Fahrenheit and grease a 8x8 glass baking dish. In a food processor, combine the almond flour and 2 tablespoons of coconut oil. Process until a smooth butter forms. Transfer to a small saucepan and add the additional 3 tablespoons coconut oil, cocoa powder, and erythritol or sugar. Heat and stir over medium-low heat just until melted and mixed. Transfer to a mixing bowl. Add the instant coffee, egg, egg yolk, coconut milk, xanthan, salt, and baking soda; mix well. Transfer to prepared baking dish and sprinkle with 2 tablespoons erythritol or sugar and cacao nibs. Bake for 20-25 minutes and cool.