Almond Butter Tahini Fruit Bowl

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Serves: 4
Description: 

Mikaela Reuben’s Plant-Based Recipe for California Almonds

Ingredients: 
1 tablespoon chia seeds
3 tablespoons honey
1/4 cup tahini
1/2 cup + 2 tablespoons smooth, unsalted almond butter
1/4 teaspoon sea salt
2 tablespoons lemon juice
1 teaspoon cinnamon
6 cups berries (chopped if needed)
Preparation: 

Mix chia seeds with three tablespoons of water in a small bowl, stir, and let sit for at least 10 minutes.

Combine the honey, tahini, almond butter, salt, lemon juice and cinnamon in a mixing bowl and stir well. Taste the mixture and add more salt, honey, cinnamon or lemon if desired. Fold in the chia seed mixture and mix well.

Assemble 1 1/2 cups of fruit into a dish and serve covered with 1/4 cup of the almond butter tahini mixture.

Nutritional Info: 

Calories: 489; Fiber: 15 g; Fat: 32 g; Cholesterol: 0 mg; Sat Fat: 3 g; Sodium: 159 mg; Mono Fat: 16 g; Calcium: 231 mg; Poly Fat: 10 g; Magnesium: 174 mg; Protein: 14 g; Potassium: 730 mg; Carb: 47 g; Vitamin E: 11 mg*

 

* total alpha-tocopherol equivalents

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Almond Butter Tahini Fruit Bowl
  • 1 tablespoon chia seeds
  • 3 tablespoons honey
  • 1/4 cup tahini
  • 1/2 cup + 2 tablespoons smooth, unsalted almond butter
  • 1/4 teaspoon sea salt
  • 2 tablespoons lemon juice
  • 1 teaspoon cinnamon
  • 6 cups berries (chopped if needed)

Mix chia seeds with three tablespoons of water in a small bowl, stir, and let sit for at least 10 minutes.

Combine the honey, tahini, almond butter, salt, lemon juice and cinnamon in a mixing bowl and stir well. Taste the mixture and add more salt, honey, cinnamon or lemon if desired. Fold in the chia seed mixture and mix well.

Assemble 1 1/2 cups of fruit into a dish and serve covered with 1/4 cup of the almond butter tahini mixture.