Strawberry Lemon Chia Curd [no-cook!]

This recipe is part 1 of 2. Part 2 will be coming tomorrow. I figured I would give you a heads up so you can get all the ingredients for this first part today. Maybe you can even whip it up tonight? Just be sure you don’t eat it all because you’re going to need it tomorrow!

You with me?

Strawberry Lemon Chia Curd | edibleperspective.com #glutenfree #vegan

On with the show.

For probably the first time ever recorded in history I had a container of strawberries sitting in the fridge that were slowly going bad. Granted, it was 2lb container and they were already treading the line of being slightly too ripe when I bought them, but anyway, I bought them. I never pass on organic strawberry sales. Everrr!

Instead of sending the ruby red strawberries to the freezer I decided to use them in a recipe. It’s rare that fresh strawberries do anything other than go straight to my mouth.

Strawberry Lemon Chia Curd | edibleperspective.com #glutenfree #vegan

I knew I needed to make curd for Friday’s recipe and that’s when it hit me. Strawberry curd!

Is there such a thing? There must be.

After sifting through loads of recipes I was left with a bunch of notes but no real game plan. Did I want to make this vegan? Did I want to use egg yolks + butter? Did I want to use a mix of egg yolks + starch? Blah, blah, blah. #bloggerproblems

Strawberry Lemon Chia Curd | edibleperspective.com #glutenfree #vegan

I was skeptical of using only starch, but I also didn’t want to use 3-4 egg yolks just for some dang curd. I’m kind of egg crazy if you didn’t know.

And then I got to thinking about…

The mysterious + magical chia seed! Said to cure all of your ailments and halt polar ice cap melt. [I kid.]

Strawberry Lemon Chia Curd | edibleperspective.com #glutenfree #vegan

Can you make curd with chia seeds?

Why the heck not?

You can make chia pudding and chia seed jam, so why couldn’t you use these tiny gems to thicken up some curd? Guess what? You can!

And do you know what the best part is!?

You don’t have to cook the curd in a pot on the stove! All you have to do is blend the ingredients, pour into a jar, and throw the mixture into the fridge overnight. By morning you’ll have yourself a jar full of sweet + tangy chia curd. Strawberry Lemon Chia Curd to be exact.

The chia seeds [I used the white kind!] are used to thicken the mixture by absorbing most of the strawberry juice. The coconut oil helps add a bit more body to the curd, keeps it from having a slimy texture, and also helps to thicken since coconut oil hardens when chilled. The curd ends up perfectly smooth and the taste is extremely bright + fresh.

I’m pretty sure you are going to love it.

Strawberry Lemon Chia Curd | edibleperspective.com #glutenfree #vegan

Print this!

Strawberry Lemon Chia Curd

gluten-free, vegan // yields ~12oz

• 1 1/2 cups hulled + halved very ripe strawberries
• 2-4 tablespoons agave nectar, or coconut nectar or honey [if not vegan]
• 3 tablespoons softened unrefined coconut oil
• scant 2 tablespoons lemon zest
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon + 2 teaspoons white chia seeds
• 1 teaspoon black chia seeds

Combine all ingredients into your blender, starting with 2 tablespoons of sweetener. Blend on low working to high for about 20-30 seconds. Scrape the sides and blend on high for another 15-25 seconds until completely smooth. Taste and add more honey if desired.

Pour into a sealable jar and refrigerate for at least 4 hours or overnight. If the mixture became hot in your blender leave the lid off until it’s cooled down a bit. Keep stored in the fridge for about 10 days and use as a topping on pancakes, waffles, muffins, etc.

Notes:White chia seeds can typically be found bagged, right next to the black chia. You can also find “chia shots” that are mini packets of chia seeds if you don’t want to invest in a whole bag. I suggest buying two packets if you go that route. I mixed mostly white but a little black chia for the best color. Feel free to use all white or all black, but note with the black it will look quite a bit darker [but taste the same]. Be sure to use ripe + juicy strawberries. If they are hard and tart it won’t turn out nearly as well. No subs for the chia seeds. If you want your curd to fully set + hold its shape you could try adding in 2 teaspoons of arrowroot starch [or corn starch] and simmering in a pot while stirring frequently for 5-8 minutes.

Strawberry Lemon Chia Curd | edibleperspective.com #glutenfree #vegan

Now all you have to do is hold your pants on until tomorrow and keep this in your fridge! Mmmk?

Ashley

5 Ingredient Inside-Out Peanut Butter Cups

Let’s talk Easter candy.

I distinctly remember my childhood favorites, despite my typically terrible memory.

5 Ingredient Inside-Out Peanut Butter Cups | edibleperspective.com #vegan #glutenfree

First. The mini malted milk chocolate eggs. That crispy shell and creamy, malty center. Mmmhm

Definitely Cadbury Crème Eggs. Oh my gosh. Those were the Easter basket jackpot.

The tiny carton of egg gum. Still to this day my mom sends me a couple of those packs around this time. I have no idea why I like them so much, seeing that their flavor disappears in about 10 seconds. I think it’s because they are tiny + adorable.

And in later years Starburst Jellybeans stole the show.

However, I was never a huge fan of Reese’s Peanut Butter Eggs or the plan PB cups. No clue why.

5 Ingredient Inside-Out Peanut Butter Cups | edibleperspective.com #vegan #glutenfree

So what about now? I think if I had a handful of those malted milk eggs I would fall over from sugar shock. Way too sugar sensitive these days!

But I still get candy cravings that have to be filled. I typically go for either a super dark chocolate bar or homemade peanut butter or almond butter cups. Not too sweet and super satisfying.

5 Ingredient Inside-Out Peanut Butter Cups | edibleperspective.com #vegan #glutenfree

But once in a while the peanut butter center just isn’t enough for me, so I’ll scoop a dollop of peanut butter on top of the cup.

Oy.

5 Ingredient Inside-Out Peanut Butter Cups | edibleperspective.com #vegan #glutenfree

And that is where this recipe was born. It’s for the extreme peanut butter lover.

The flaked sea salt topping is a MUST and the chocolate-date center is fudgy and perfect. I could have used melted chocolate for the center but I wanted it to be soft like a traditional peanut butter cup. I also wanted them to be fully homemade.

5 Ingredient Inside-Out Peanut Butter Cups | edibleperspective.com #vegan #glutenfree

These can be sweetened to any level you like and are made with just 5, whole-food ingredients. I ground raw coconut sugar until powdered and mixed that in with melted peanut butter and coconut oil. 

The coconut oil is crucial so the cups actually solidify. It also adds an extra layer of coconutty flavor.

5 Ingredient Inside-Out Peanut Butter Cups | edibleperspective.com #vegan #glutenfree

Because we’re making these so au-naturel they must be kept in the fridge or freezer to remain solid. If you happen to have cacao butter, I think using that in place of the coconut oil would make them much more stable at room temp. That is an ingredient I have yet to play with, so let me know if you give it a shot.

5 Ingredient Inside-Out Peanut Butter Cups | edibleperspective.com #vegan #glutenfree

Print this!

5 Ingredient Inside-Out Peanut Butter Cups

gluten-free, vegan // yields 10-12 large cups

• 1 cup creamy natural peanut butter
• 1/2 cup unrefined coconut oil
• 3-5 tablespoons powdered coconut sugar, sifted
• 10 medjool dates, pitted
• 2 tablespoons unsweetened cocoa powder
• topping: large flaked sea salt

Line a standard muffin tin with 12 liners.

Melt the coconut oil over low heat and stir in the peanut butter until fully combined. Whisk in the powdered coconut sugar until smooth. Taste and whisk in more if desired.

Pour a scant 1 1/2 tablespoons into the bottom of eat liner. Place muffin tin in the freezer for about 10 minutes until almost fully hardened.

While in the freezer, place the pitted dates in a large food processor with the cocoa powder and turn on until it comes together and forms a sticky ball [refer to photo 3]. About 20 seconds.

Remove the cups from the freezer. Flatten about 2 teaspoons of the date mixture into an 1/8-inch thick disk and place on top of the cup. Leave about an 1/8-inch border around the edge.

Top with 1 tablespoon or so of the melted peanut butter mixture to cover the chocolate. Press down on the chocolate center if needed.

Place in the freezer for 8-10 minutes until nearly set. Sprinkle with sea salt and place back in the freezer until hardened. Keep stored in a sealed container in the freezer.

notes: To make coconut sugar, simply place 1/2 - 1 cup in your blender and blend until fully powdered. Store excess in a sealed jar. I used homemade peanut butter but the more stiff/stabilized peanut butter will also work [and possibly remain more stable at room temp]. If making homemade PB I highly recommend using dry roasted unsalted peanuts for the best flavor. No need to roast! If using store-bought drippy peanut butter be sure to stir it together extremely well. If you didn’t use all of the date mixture keep stored in the fridge and eat as a pre-workout snack or add to smoothies.

5 Ingredient Inside-Out Peanut Butter Cups | edibleperspective.com #vegan #glutenfree

I love chopping them into 1/4 pieces and storing them in a glass container in the freezer. It’s the perfect little satisfying snack with no resulting sugar shock.

Aaaand another new week has begun.

Cheers!

Ashley