Vegan Food Lovers Features Strawberry Monsters 🍓🍓 By @amylecreations www.facebook.com/Veganfoodlovers
STRAWBERRY CHIA PUDDING: blend together: ¾ cup almond milk ¼ cup canned coconut milk 4 large strawberries ½ tsp vanilla extract (or more to taste) a small amount of grated beetroot Then transfer to a bowl, whisk in 2 tbsp chia seeds, and wait for an hour to thicken. VANILLA CASHEW CREAM: blend together until smooth: ½ cup raw cashews, soaked in water overnight or at least 8 hours, then rinsed 2-3 tbsp almond milk 1 tbsp rice malt syrup (I use pure harvest) 2 tsp coconut oil 1 tsp vanilla extract 1 tsp lemon juice (I didn’t use the whole batch for this. You can also use it as frosting for cakes or biscuits, or in place of cream for other desserts). For Strawberry Vanilla Cashew Cream, also add some strawberries (I used some grated beetroot too but it’s not necessary) and blend. STRAWBERRY CHIA JAM: makes ½ cup (I made half a batch) 1 cup strawberries, chopped roughly 1 tsp brown rice syrup or to taste ½ tbsp chia seeds If you’re using frozen berries, let thaw. Combine all ingredients in a small saucepan on medium heat. Stir frequently, mashing the berries as you go and cook for six minutes or until mixture has thickened into desired consistency. The closer jar has some crunchy peanut peanut, and both have some sliced strawberries in there too, plus more on top along with Chocolate Coated Coconut square bars and raw buckwheat groats.
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