A raw vegan breakfast which is incredibly luxurious yet really healthy and vibrant. Try this for a fun, active morning to chase away the Autumn chills which are beginning to creep up on us here in Melbourne...the world's most changeable city!
ingredients
For the Coconut Cream Chia
- 1 cup Shredded Coconut see product
- 2 cups coconut water
- ¼ cup Coconut Sugar see product
- ¼ cup Chia Seeds see product
- 2 Vanilla Beans, scraped
- 1 tsp rose water
For the Crumble
- 1 cup Activated Almond flour*
- 1 tbsp water
- 1 tbsp Dark Agave Nectar
- 1 tbsp Lucuma Powder see product
- 1 tsp cinnamon
- ¼ tsp sea salt
For the Topping
- ¼ cup Goji Berries, finely sliced
- ¼ cup Cacao Nibs, roughly chopped see product
- 1 tbsp Mesquite Powder see product
method
- Step 1For the Coconut Cream Chia - Mix all ingredients except the chia seeds in a blender until smooth. Pour the mixture into a large glass bowl. Whisk and gently add the chia seeds into the mixture. Pour into empty LE products jars and leave in the fridge for one hour before serving.* To make cashew flour, process the correct amount of cashews in a blender slowly until flour-like. Please do not overblend as the oil from the cashes will turn it into dough.
- Step 2For the Crumble - Place all ingredients in a food processor and pulse until they reach a doughy consistency. Press into four mini tartlet pans with removable bottoms. Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for six hours. They should now be firm enough to remove from the tart cases. Continue to dehydrate them for a further eight hours. Place the tartlets on a cooling rack for three minutes before serving.
- Step 3Assemble - Crumble the tartlets over the Coconut Cream Chia followed by the toppings.
- Step 4Notes * Tart cases should be approx 11-cm wide and no more than about 1-cm. * To make cashew flour, process the correct amount of cashews in a blender slowly until flour-like. Please do not overblend as the oil from the cashes will turn it into dough.
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