The mastermind behind Kingsland’s Greenleaf Organics, Sarah Tanner, has released her debut GLO (that’s Greenleaf Organics) Cookbook. The gorgeous book is filled with organic and plant-rich recipes, including Sarah’s nut butter love cups. The wellness expert shares the recipe with us here.
Nut Butter Love Cups
Our chia jam is completely delicious and incredibly versatile. We were amazed that there wasn’t a raw, healthy option on the market, so we went about perfecting our recipe and began to wholesale it to our wonderful stockists. The recipe isn’t exact, (come on, trade secrets at play here!) but is fabulous in itself, or you could just grab a jar at your local Huckleberry store!
I’ll admit that these were another one of my “trial and fluke” creations…I don’t hit the mark every time, but when I do, I am sure to write it down so I can share it! Here’s the result. Dreamy, just like love.
For the base
1 cup raw cashews
2 Tbs almond nut butter
8 fresh medjool dates, stones removed
½ cup L.S.A. (ground mix of linseeds, sunflower seeds and almonds)
For the chia jam
1 cup frozen raspberries
2 Tbs maple syrup, or rice malt syrup if you prefer
1 tsp lemon juice
2 Tbs chia seeds
For the salted chocolate topping
¼ cup maple syrup, or rice malt syrup if you prefer
2 Tbs coconut oil, melted
1 Tbs cacao butter, melted
3 Tbs cacao powder
1 Tbs Himalayan mineral salt flakes
Makes approximately 12 love cups
Prepare the base first by whizzing all the base ingredients in a food processor. Blitz until you get a nice sticky dough.
Divide the mixture into small silicone muffin trays and press into the moulds. Gently press your thumb in the middle of each mould to form a little well that the jam can snuggle into. Set aside in the fridge to set.
Prepare the chia jam by blending the berries, syrup and lemon juice. Lastly, stir through the chia seeds and place in the fridge for 20 minutes to set and form a “jam” consistency.
Lastly, prepare the chocolate topping by whisking together all the ingredients apart from the salt.
Remove the bases, and the jam from the fridge and build the cups as you go. First a dollop of jam, followed by the chocolate and finished with a dusting of salt.
Keep in the fridge or freezer for up to 6 weeks until you are ready for the magic.
These are quite rich and satisfying, so one is usually (emphasis on usually) enough.
For more info about Sarah Tanner's cafe Greenleaf Organics, click here.
Wellness expert and entrepreneur Sarah Tanner has announced the release of her debut GLO (Greenleaf Organics) Cookbook. Focusing on organic and plant-rich recipes along with Tanner’s top vitality tips, the new GLO Cookbook features 110 pages of easy and affordable recipes which the whole family will love. The GLO Cookbook is available just in time for Christmas from Greenleaf Organics Café, selected stockists nationwide or online at greenleaforganics.co.nz. RRP $35.