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You should be able to mix almond butter into almond milk to raise the fat level to that of cream. That should be enough, assuming you want the cream as cream, or for a ganache or something. I've certainly done this with coconut milk and coconut oil, and used in a ganache for a chocolate cake. For whipping, you'll need something with more stability than ...


As a rule of thumb, fat-dominated food will go rancid as it goes off. In general it's not dangerous, but tastes successively worse long before it becomes a health issue. This is a chemical reaction, rather than a biological one, and is not slowed down quite as much by refrigeration. The chocolate will probably overpower the (so far pretty low concentration ...

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