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ENERGY BALLS
CRANBERRY
PINA COLADA
 

Vegan recipe

INGREDIENTS
3/4  cup        Flocons d' oats

3/4  cup        Noix de coco grated unsweetened

3/4  cup        Pina Colada dried Cranberry flavored

1/2  cup       Toasted pecan

1/3  cup        Cranberry dark chocolaté spread  Nutra-Fruit        

                           *30 sec. in the microwave

1/3  cup        Peanut butter or nut butter of your choice

2 tbsp           Chia seed

1 pincée       Flower of salt

 

TECHNICAL

In a bowl, combine the dry ingredients. Toast the pecans on a baking sheet and put them in the oven for 15 minutes at 350 degrees and chop them when cooled.

Heat the spread for 30 seconds in the microwave then pour it over the dry ingredients.

Add the peanut butter, the fleur de sel and mix to achieve a homogeneous and sticky consistency.

Moisten your hands to facilitate the formation of the balls. Press vigorously so that the balls stick together. Store in the refrigerator in an airtight container.

* The balls also freeze.

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SANDED, SWEET CRUST

In a bowl, combine the flour, sugar, salt. Mix. Slice the butter into small cubes and add them to the flour mixture. Using your fingers, mix and crush the butter. Add the water in a drizzle until the dough has a homogeneous consistency.

On a work surface, form a rectangle and fold the dough 3 times on itself. Place in the refrigerator for 30 min.

Roll out the dough and form discs the size of the mold used. We used 4 small 3” diameter tart pans. Cover the tartlet molds with the dough and prick with a fork. Bake at 350 degrees F, 10 minutes. When the crust is ready, let cool and fill with filling. Place in center of oven at 350 degrees F, 20 minutes.

LEMON CONFIT

Slice a lemon, bring water and sugar and corn syrup to a boil. Spread the lemon slices. Cook for 10 minutes or until the lemon begins to become translucent. Remove from the syrup and reserve for decorating the tartlets.

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