Is there anything you'd recommend for crunch and flavor in
place of the nuts for those of us allergic to tree nuts?
Hi Caitlin, do you think that Biscoff speculoos spread would do the job
in place of the nut butter for the cinnamon sauce?
To make this recipe allergy free, use raw organic coconut oil in
place of nut butter and omit Brazil nuts.
Place all of the nuts in a food processor and blend for a minute or two until they are crushed, then add the dates and spoon of maple syrup and blend again.
If you don't have a blender you could use some shop - bought hazelnut butter in
place of the nuts and simply...
If you don't have a blender you could use some shop - bought hazelnut butter in
place of the nuts and simply mix it together with the raw chocolate ingredients before folding into the cream.
If you are nut free, use oats in the streusel in
place of nuts.
If you're a big fan though, feel free to include them or use them in
place of the nuts.
Made two changes that I really enjoyed: 1) ground only half the millet and left the other as is for a nice crunchy texture, 2) used raw cacao nibs in
place of nuts.
(not a question but i discovered something amazing and i have to tell somebody) I used mashed avocado in
place of nut butters / oil in a cookie recipe earlier and, to my surprise / horror / holycowthisjustworked kinda feeling, it worked!
I have used sunflower seeds or hemp in
place of nuts in some recipes, do you think that this would work for the cashew cream?