1 1/2 cup of strawberries
1/4 cup of water
3 tbsp of chia seeds
2 tbsp of raw honey
Blend strawberries in a blender or food processor with honey and water. Add chia seeds to the mixture and mix well with a spoon. Transfer jam into a storage container and refrigerate for about an hour. Store leftovers in refrigerator for about 5 days.
1 cup of chia seeds1 cup of apple pulp (leftovers from juicing)5-6 cloves of garlic 1 medium onion2 tbsp olive oil2 1/2 cup of water 1 tsp of grounded coriander 1/2 tsp of turmeric Sea salt and pepper to taste
Mix chia seeds with 2 cups of water and let sit for about 20 minutes. Add remaining ingredients to a blender and blend well. Mix everything with chia seeds and spread on a dehydrator sheet. Dehydrate until crackers become dry and crunchy. Break into pieces and enjoy.
9″ baking pan with removable bottom
Sliced almonds for decoration
4 cups of walnuts
1 1/2 cup of dates
1/4 cup of raw cocoa powder
3 large ripe bananas
1 1/2 cup of peanut butter
1/2 cup of coconut milk
Chocolate for decoration:
2/3 cup of almond milk
1/2 tbsp of chia seeds
2 tbsp of raw cocoa powder
1/2 tbsp of coconut oil
Put all ingredients for the crust into food processor and process evenly. Pour crumbs into pan and distribute evenly onto the bottom and sides of pan. Crust height should not exceed 2″.
Next, place all ingredients for filling into the blender and blend until smooth. Pour the filling into the crust and spread evenly.
Place all ingredients for chocolate into the blender and blend until smooth. To create swirl design, pour a little bit of chocolate on the top of the filling in 3 or 4 places . Using a chop stick, swirl around back and forth from light to dark until you are satisfied with the design. Let your cake chill in the freezer for about 1/2 to 1 hour.
After cake firms, carefully take off the side of the pan and use the remaining chocolate as a spread to be used on the side of the cake for decorating with almonds.