Cashew Cinnamon Crisp

After two friends of mine highly recommended the german cookbook “Vegan For Fit” by Attila Hildmann, a recent bestseller in Germany, I finally bought my own copy. And I have to say that so far I’m really impressed by the recipes that I tried. Who ever thought that cooking with mainly vegetables and nuts would be boring, will be proven wrong. The dishes are exciting and super tasty. And there is even a section for the healthy sweet tooth. No refined sugar or white flour is being used and yet it’s really satisfying. There is one sweet recipe that I like in particular. I already made it several times and adapted it a little to my liking by adding more cinnamon and replacing the agave sirup with maple sirup.

 

Cashew Cinnamon Crisp

Cashew Cinnamon Crisp

 

And because I’m sure that you would like it too, I want to share the recipe with you today.

 

Vegan and simple to make

Vegan and simple to make

Cashew Cinnamon Crisp

(adapted by Attila Hildmanns “Cinnamon Bliss Kiss”, which you can find here)

  • 40 g popped amaranth
  • 140g cashew butter
  • 50g maple sirup
  • 1 tsp ground cinnamon
  • small pinch of salt

Combine all the ingredients and form small balls in your palm. Makes about 20 balls. Set in the fridge for at least 10 minutes before eating.

 

 

 

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