🌻Absolutely amazing find. I do not like many vegan meat substitutes because they are too processed for my liking, so this is just perfect for me! It is extremely easy and quick to turn into a delicious mince dish to go with pasta, rice or potatoes. It keeps well and one little bag generates enough for 4-6 portions depending on appetite. I have given it as a gift to friends and they have also enjoyed using it. I would recommend it wholeheartedly. Thank you sunflower family 🌻
Makes delicious meals both the chili version and the plain one. So versatile and so healthy. It’s not like other meat substitutes which are ultra processed. I wish your product was more readily available. 😋
This is a great product! It’s vegan and low carb which is perfect for my dietary needs. Much nicer and other mince substitutes. I also like the fact it is not processed. Boxes could be smaller.
This one is the best ever, tastes lovely , creamy like buttter, It spreads well, melts like butter. Great for cooking. love it. the only problem is not enough places sell it yet.
40 g coconut flour (the normal one works, of course)
130 g (9 tablespoons) crude coconut oil at room temperature
2 tbsp sugar
1 tbsp lemon juice
1 pinch of salt
For the filling
590 ml coconut milk
90 g of caster sugar
1 pinch salt
60 g cornstarch
400 g of fruit - optional for decorating
1 g Vanilla
Instructions
Combine ingredients for dough well
Line the tray with the dough. Put the tray in the oven for 8-12 minutes. Then let it cool completely and put it in the fridge.
For the filling
In a small saucepan over medium heat, combine 400 ml of coconut milk with sugar and salt, stirring occasionally until the sugar dissolves.
Mix the rest of the coconut milk with the starch until smooth. Take the pan off the heat and pour in the combination of coconut milk and starch. Stir well. After mixing, put everything back on the fire.
Lower the heat and let it cook, stirring continuously for 1 minute. Do not leave it on the fire after the composition thickens, the structure of the starch and implicitly of the filling will be damaged.
Remove from the heat, add the vanilla and coconut oil. Allow to cool to room temperature and then pour over the tart crust in the refrigerator.Refrigerate for an hour before adding the fruit.