The other night, I made a decadent dessert of banana crepes with cashew whipped cream and strawberry sauce atop. Gatlin ate two he loved them so. River is not a banana fan and so I am going to make apple crepes next time. They were lovely but I wanted a little twist and wasn’t in the mood for a crepe.
Into the fridge I went……. I came out with a new favorite sweet treat that truly makes me blush. Almond butter seems to have that warming effect on me.
I scooped a big dollop of raw almond butter into a bowl and topped it with strawberry sauce and a nice dollop of whipped cashew cream. Ooooo wheeeee! It is quick and easy!
I used the cashew cream recipe in Ani Phyo’s Raw Food Essentials since I have it on loan from the library right now. This book also has the wonderful crepes mentioned earlier.
- 2 cups fresh strawberries or 15 oz frozen strawberries
- 1-2 TBS ground chia seeds
- Mash the strawberries in a bowl. I use a potato masher.
- Grind chia seeds in a spice or coffee grinder
- Mix ground chia seeds with strawberries until well combined
- Leave to sit 5-10 minutes.
The chia seeds absorb moisture. Chia seeds also help to keep you hydrated since they absorb so much water. Adding more or less ground chia seeds allows you to reach a sauce consistency or a jam like consistency. This stays fresh in the fridge 3-5 days.
Go ahead and be creative! place sliced bananas on the bottom of your sundae or over banana ice cream. Add different toppings like chopped walnuts, whole chia seeds, cacao nibs, buckwheaties or dried coconut.
Have a sundae party and put everything in it’s own bowl and let everyone make their own. Especially fun for kids!