Ingredients
|
4
slices
|
|
|
3
tbsp
|
almond milk
|
|
1
tsp
|
vanilla extract
|
|
4
tbsp
|
butter, lactose free, at room temperature
|
|
1/4
cup
|
powdered sugar
|
|
2
tbsp
|
sugar
|
|
1
tbsp
|
light brown sugar
|
|
1/4
tsp
|
salt
|
|
|
Optional:
|
|
3
tbsp
|
colorful sprinkles
|
Preparation
- Put the bread in a food processor or blender and pulse until it’s a fine crumb, around 20 seconds.
- Pour crumbs into a small bowl and add almond milk and vanilla. Press down with the back of a spoon to ensure the crumbs get wet.
- Beat softened lactose-free butter, powdered sugar, sugar, and brown sugar in a medium bowl until light and fluffy.
- Add bread mixture and salt. Mix until combined.
- Add sprinkles and fold in.
- Place in fridge for 1 hour to help it firm.
- Serve as a dip with Honeygrams or Chocolate Thins, scoop over ice cream, dip balls of it in chocolate and refrigerate for a treat, or eat it right off the spoon.
- Store in the fridge for up to one week.
