This raw granola/smoothie topping is so dreamy. It's chewy and crunchy and has a has a lovely taste of vanilla. I served it on top of a delicious green smoothie bowl of banana, apple, spinach, lemon, almond milk, chia seeds, barley grass powder and liquorice powder. Yum!
This recipe is very easy to switch up depending on which ingredients you have at hand. Try using walnuts instead of brazil nuts, sunflower seeds instead of pumpkin seeds, dried apricots instead of figs... etc. And next time I might add raw cacao powder and cacao nibs for a luxurious chocolate version. What could be more delicious on a weekend morning?
It's been snowing for several hours over here, so I'm staying warm and cozy inside with my tea and my books. Earlier today I bought my first little daffodil plant of the season, which gave me such happy spring feelings (well, before the snow started to fall). It's the little things, people!
Tonight I might give myself a much needed at-home facial. Cleansing oil, exfoliation with my new konjac sponge, detox mask, face oil. Also of course lots of lit candles and good tunes (anybody else completely obsessed with Sia's new album?). What are you up to?
1 small jar
1/4 cup (1/2 dl) raw brazil nuts
1/4 cup (1/2 dl) raw pumkin seeds
1/4 cup (1/2 dl) dried goji berries
1/4 cup (1/2 dl) dried mullberries
2 tbsp shredded coconut or raw coconut flakes
1 tbsp chia seeds
4 dried figs
2 fresh dates, pitted
1/5 tsp (1 krm) real vanilla powder
1. Put all the ingredients in a food processor. Pulse until all the ingredients are chopped into tiny pieces, but not long enough to make a smooth mixture (see pictures).
2. Keep in a jar in the fridge for up to a week.