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Thai Veggie Spring Roll with Sweet & Spicy Peanut Sauce

Thai Veggie Spring Roll with Sweet & Spicy Peanut Sauce

Jul 11th 2014

Thai Veggie Spring Roll with Sweet & Spicy Peanut Sauce

We have unlocked the exotic and mysterious flavor profile of Thai cuisine, and with the help of our gluten-free, raw Coconut Wraps and minimally processed Kelp Noodles, we’ve enhanced the goodness even more! Crunchy summer vegetables, fresh aromatic herbs, light kelp noodles and a sweet & spicy peanut sauce create a luxurious spring roll, perfect for summertime lunches, appetizers or dinner on the go!

Thai Veggie Spring Roll with Sweet & Spicy Peanut Sauce

The recipe title

Servings

4

Time

2 hours

Ingredients

1 1/4 cup blueberries
3/4 cup Sunfood Cashews
1/2 cup Sunfood Cacao Paste wafers
1/3 cup Sunfood Cacao Butter wafers
1/4 cup maple syrup
1/2 tsp vanilla extract
sea salt

Method

Rinse and dry blueberries, making sure no water droplets are left. In a medium bowl, mix blueberries and cashews. Set aside. Melt Cacao Paste wafers and Cacao Butter wafers in a microwaveable bowl for 30-second intervals, stirring at every interval. Stir maple syrup and vanilla extract into melted cacao. Let chocolate cool slightly. then pour into a bowl of blueberries and cashews. Toss until blueberries and cashews are coated. Spoon tablespoon-sized clusters of blueberries and cashews onto a parchment-lined plate. Sprinkle with sea salt. Refrigerate clusters for 30 minutes.

Notes

The notes