RASPBERRY CHIA JAM

 

  INGREDIENTS

  • 450g raspberries (defrosted if using frozen)

  • ⅓ cup maple syrup

  • ¾ cup chia seeds

 

  PREPARATION

  1. Add the raspberries and maple syrup to a bowl.

  2. Using a fork crush the raspberries until there are no visible lumps.

  3. Add the chia seeds to the mixture and stir well.

  4. Allow the jam to set in the fridge for an hour,

  5. Transfer the jam to a mason jar and store in the fridge.

DATE CARAMEL

 

  INGREDIENTS

  • 8 medjool dates (pitted)

  • ½ cup maple syrup

  • 1 cup coconut milk

  • ⅓ cup light tahini

  • ½ tsp vanilla bean paste

  • ½ tsp pink Himalayan salt
     

 

  PREPARATION

  1. Add all the ingredients to your high speed blender or food processor.

  2. Blend until completely smooth without any lumps. This can take up to 10 or 15 minutes depending on the strength and quality of your blender.

  3. Once ready, transfer the mixture to a mason jar.

  4. Store in the fridge.

VEGAN NUTELLA

INGREDIENTS

  • 2 cups hazelnuts (use skinless if possible)

  • 1 cup coconut sugar

  • ⅓ cup cacao powder

  • 1 cup plant milk (I used coconut, you can also use hazelnut or almond)

  • 4 tbsp coconut oil (melted)

  • 1 tsp vanilla bean paste

  • ½ tsp pink Himalayan salt

 

PREPARATION

  1. Preheat the oven to 200 degrees Celsius.

  2. Lay the hazelnuts out on a baking tray and place in the oven for 5 minutes until they have gently toasted and begin to release their oils.

  3. Add the hazelnuts to your food processor and process until completely smooth and turn into butter. The amount of time required will depend on the strength and quality of your food processor, it can be anywhere between 5 and 15 minutes, so don’t worry if it seems like it’s taking forever to get the right consistency! Just allow your processor to rest for 30 seconds every 5 minutes or so and blend again.

  4. In a blender or food processor, combine the hazelnut butter, coconut sugar, cacao powder, plant milk, coconut oil, vanilla bean paste and salt and process until smooth and creamy.

  5. Transfer the mixture to a mason jar and store in the fridge.

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