• 200g ( 2 ) ripe peaches, stoned and diced
• 50g ( ⅓ cup ) xylitol or coconut sugar
• Pinch of sea salt
Method:
1 Combine all ingredients in a bowl and mix together with your hands.
2 As you mix, gently squeeze the fruit to release their natural juices and create a little sauce / jam like mixture.
3 Store in an airtight container for up to 5 days in the fridge.
Chocolate Breakfast Rolls
• 125g ( ¾ cup ) buckwheat – soaked 1 hour and sprouted 10-12 hours
• 50g nut butter
• 250g ( 2 cup sliced) courgette, peeled and chopped
• 100g ( ½ cup ) water
• 50g ( ½ cup ) cacao powder
• 1 tsp apple cider vinegar
• 100g ( ½ cup ) coconut sugar
• 45g ( ¼ cup ) cold pressed oil – hazelnut, sesame and walnut work well
• 35g ( ½ cup ) psyllium husk
• 30g ( ⅓ cup ) activated nuts
• 100g ( ¾ cup ) almonds ground
• 20g ( 1 ½ tbsp ) coconut flour
• 50g ( ½ cup ) activated nuts, processed into a crumb consistency – optional
Get full recipe👇🏻
http://therawchef.com/trc_recipes/chocolate-breakfast-rolls/
Healthy Living & Wholesome Recipes 