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You could estimate by filling the cups with water about the level you want the cream to be at, then dumping into a big measuring cup. You'll end up with a bit of extra cream that way unless you compensate for the space the crust is going to take up, but wouldn't be too far off!


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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 ...



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