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by Mara Abbott
April 15, 2015
WOMEN'S CYCLING BROUGHT TO YOU BY ORBEA
I do not even know what I was looking for on the internet when I found this recipe – whatever it was became instantly irrelevant.
If you are a healthy desserts skeptic, I swear, just try this. You could put it on apples or pancakes or even ice cream or brownies – or you could just eat it with a spoon. I did. A really small spoon makes it last longer. If you put it in the fridge, the coconut oil will harden a bit, so the syrup will get very spoonable.
Note #1: A food processor or a Vitamix style blender is best for this job. I have recently discovered that food processors are not as ubiquitous in Europe as in the US. I recommend finding one regardless of where you are because they are really a whole lot of fun.
Note #2: For the almond butter, you really want it to be raw not roasted. It’s tempting to sub in roasted because it’s generally cheaper and more common. Try your best to stick with raw. OR! Make your own. I delve into made-from-scratch nut butters in my next recipe! This also will require a food processor (see note #1), so if you don’t have one yet, now’s the time to consider it.
I have modified this recipe from McKel Hill, nutritionstripped.com
Blend. That’s it. Seriously. Throw all the ingredients into your food processor and blend away. Then enjoy, at room temperature or chilled! Unclear exactly how long this would keep outside of the refrigerator, but as you will see, that is a fairly irrelevant unknown as it won’t stick around too long.