Almond Butter Tahini Fruit Bowl
Mikaela Reuben's Plant-Based Recipe for California Almonds
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.
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