Ingredients
The following ingredients have 8 Servings
- 6 cups cubed sprouted or gluten-free fresh sandwich bread (8-10 slices cut into 1-inch cubes)
- 3/4 cup unsweetened almond milk or other unsweetened plant-based milk, at room temperature
- 3/4 cup full-fat coconut milk, can shaken or mixed well before measuring
- 1/2 cup , at room temperaturepure maple syrup
- 2 tablespoons virgin coconut oil, melted, plus more for greasing
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine grain sea salt
- 1 cup fresh blueberries or thawed frozen blueberries, juices strained off (about 8 ounces before thawing)*
- 1/2 cup full-fat coconut milk, can shaken or mixed well before measuring, plus more if needed
- 1/4 cup Manitoba Harvest Hemp Hearts
- 3 1/2 tablespoons pure maple syrup
- 2 tablespoons virgin coconut oil, melted
- 1 to 2 teaspoons fresh lemon juice (I use 2 teaspoons for a subtle but tangy brightness)
- 1 teaspoon arrowroot starch
- 1/4 teaspoon fine grain sea salt
- 1 vanilla bean, halved lengthwise and seeds scraped/collected or 1/2 teaspoon pure vanilla extract
- Fresh berries
- Fresh mint
