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!
Snacks
Coconut Cream Breakfast
By Omid Jaffari
For the Coconut Cream Chia
- 1 cup Shredded Coconut
- 2 cups coconut water
- ¼ cup Coconut Sugar
- ¼ cup Chia Seeds
- 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
- 1 tsp cinnamon
- ¼ tsp sea salt
For the Topping
- ¼ cup Goji Berries, finely sliced
- ¼ cup Cacao Nibs, roughly chopped
- 1 tbsp Mesquite Powder
- 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.
