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1 1/2 cups raw tahini
3/8 cup agave nectar
4 tablespoons agar flakes
2 sliced cups of any of these fruits, depending on what's in season (pineapple, papaya, kiwi, strawberries, and raspberries)
1 cup apple juice, lemon juice, lime juice, pineapple juice, coconut water, or papaya juice (whatever is most available)
1 tablespoon agar flakes
1 teaspoon kuzu dissolved in 2 tablespoons coconut water
1 cup coconut water
1. Dissolve 4 tablespoons agar in 1 cup coconut water until clear.
2. Blend with tahini and agave.
3. Spread tahini over the bottom of a springform pan. Chill until firm.
4. Top with sliced fruit.
5. Dissolve 1 tbsp. of agar in juice. Mix in kuzu.
6. Pour over fruit.
Sweet Adeline's ThoughtsBy Sweet Adeline
Seasonal fruit topping quick reference
March, April: pineapple, papaya
May: pineapple, papaya, strawberry
June: papaya, pineapple, raspberry, strawberry
July: papaya, strawberry, raspberry
August, September: papaya, raspberry
November, December: papaya, kiwi
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