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Lipton’s new tea for plant primarily based milks and uncooked salted caramel fudge recipe

TEA-ming my scrumptious Salted Caramel Macadamia Cashew fudge #plantbased with @lipton_australia specifically blended tea for plant primarily based milks. I looooooove tea but it surely’s not all the time simple to seek out those who work effectively with dairy free milk, so I’m completely stoked this scrumptious mix has been created. Lipton has used a mix of Rainforest Alliance licensed Kenyan and Rwandan tea leaves and the result’s a scrumptiously wealthy, pure flavour, excellent for afternoon tea with the fudgeeeeee. 😋PS. You need to make the fudge too – it’s a plant primarily based winner; I’ve popped the recipe under for you. Love – Jacq x😚

SALTED CARAMEL MACADAMIA CASHEW FUDGE

In a meals processor blitz 1 cup macadamias and 1 cup cashews to a creamy crumb. Add 2/three cup melted coconut oil, eight pitted medjool dates, 1 teaspoon vanilla extract, good pinch sea salt and a pair of tablespoons rice malt and blitz till creamy. Pour right into a lined loaf tin, high with some further macadamias if you want and one other sprinkle of sea salt then place within the freezer to set for two hours. Slice into 24-30 items and luxuriate in! 😚

+It is a partnered submit with Lipton Australia, all ideas and opinions expressed are the writer’s personal.