Happy Pancake Day, coconut fans! We thought we’d share this lovely, little recipe with you, courtesy of one of our favourite bloggers, Raw Vegan Blonde. It’s the perfect addition to your pancakes, and suitable for both Vegan and Paleo diets*. Enjoy!
Raw Vanilla Almond Cream with Chi Coconut Oil by Amber (Raw Vegan Blonde)
- 200g almonds (soaked overnight in enough water to cover the nuts)
- 6 pitted dates (soaked overnight in 2 cups of pure water)
- 1tbsp Chi organic virgin coconut oil
- 1 vanilla pod
Drain and rinse the soaked almonds then blend with the other ingredients (including the soaking water from the dates) until a smooth, creamy consistency is achieved. Add in a little more water if it looks too thick and blend again. Then pour into a bowl, cover and chill in the fridge for 30 mins before using.
*Amber’s pancake recipe (pictured) uses ‘Papaya ‘Pancakes’ made with sliced papaya layered with raw vanilla almond cream and topped with strawberries and passion fruit.