It is time for special treats. So here are few recipes.

Raw Cacao Ice Cream Recipe

4 dl raw cashews

8 dl water, plus more for soaking

15 medjool dates, pitted

6 tablespoons Be More Raw Cacao powder

1/4 teaspoon ground cinnamon

Place the cashews in a small bowl, cover with water and soak for 6 hours, or overnight (if You don’t have a high speed blender, the longer You soak the cashews, the better). Once the cashews have soaked, discard the soaking water and transfer the cashews to the container of a blender. Add the water and blend on high speed for 45-60 seconds. Add the dates, making sure each of them is submerged, then allow to soak for 15 minutes. After 15 minutes, blend mixture on high speed for 30 seconds. Add the cacao powder and cinnamon; blend on high speed for at least one minute.  Transfer to the bowl of Your ice cream maker and mix according to the manufacturer’s instructions. Transfer the ice cream to a container and freeze until ready to consume.

Iced Coffee Recipe

This method of making iced coffee at home is actually so simple. All You need is:

Chilled coffee

Coffee cup full of ice

Some milk

1 teaspoon of vanilla extract

1 teaspoon of Be More Collagen powder is optional

Brew Your coffee and place it in the freezer for 30 minutes to an hour until cold. Fill a tall glass half way with ice cubes. Don’t use crushed ice as it melts too fast, causing watery coffee. Fill Your glass half-3/4 of the way with coffee and finish off with milk of choice. Add vanilla extract, Be More Collagen powder and drink.

If you want a Frappuccino-style iced coffee, You could totally stick this all in Your blender.

Be More Chia Pudding Recipe

The process of making chia pudding is so easy! The first step is to stir together Your Be More chia seeds and milk in a mason jar or bowl. Start with 3 Tablespoons of Be More chia seeds to 3 dl of liquid, but if You want a thicker chia pudding I recommend using 4 Tablespoons to 3 dl of liquid.

Let it sit for 5 minutes, give it stir to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set” for 1-2 hours or overnight.

The type of liquid is up to You and will vary based on preference and dietary restrictions. I love using plant-based milks like almond milk, cashew milk and coconut milk. They give the chia pudding a creamy consistency that’s really nice. Full-fat canned coconut milk is great if You’re looking to increase the thickness and make a really filling breakfast, snack or dessert out of the chia pudding.

Chia seeds have no flavor so the pudding will taste like whatever liquid and sweetener You’re using. If You want the pudding to have a bit of sweetness You can add sweet spices like cinnamon and cardamom, vanilla extract and Your sweetener of choice. Add toppings of choice: fresh berries or other fruit, granola, nut butter, Be More Goji Berries, Be More Collagen powder, Be Beautiful superfood mix, Be Active superfood mix etc.

Written by nutritionist Riin Reimer

 

References:

https://www.ohladycakes.com/blog/raw-cacao-ice-cream

https://www.foodfaithfitness.com/homemade-caramel-vanilla-iced-coffee/

https://www.eatingbirdfood.com/basic-chia-seed-pudding/