CBD is becoming an increasingly popular health product, and as outdated laws stunted in archaic and incorrect beliefs are reformed or erased completely, more and more people can benefit from the potent therapeutic qualities of CBD.
So we all know about CBD oil and tinctures, but, to show you there isn’t just the one way to take CBD, we’ve teamed up with our friends at Organic Livity to create some really special recipes, just for you. Organic Livity is an increasingly popular Patisserie that specialises in raw, organic and vegan treats. Organic Livity believes in health starting from the inside out, which is why they have decided to use Endoca’s CBD products in their incredible range of tasty treats.
So, for those of you who can’t swing by Organic Livity in London, here is a great (vegan) recipe for you to make at home, simply:
For the crust
1 1/2 cup whole almonds
5 dried apricot
1 tsp poppy seeds
1/2 tsp sea salt
1 tsp oregano, optional
A selection of our products
For the cashew cream
1 cup soaked cashews
1/2 cup mylk
2 tbsp nutritional yeast
1 garlic clove
1/2 lemon, juiced
2 pinches of sea salt
A few parsley leaves (about 10g)
9 drops of Endoca 15% CBD oil
Raspberry jam mixed with 3 drops of Endoca 15% CBD oil (sugar-free jam works best)
Your favourite raw dressing, optional
You will need
Small tart tins (loose base)
Thinly grind the almonds in the mixer. Add the remaining ingredients and mix until well combined (the mixture will become a bit sticky).
Spoon out a bit of the mixture into a lightly oiled tart tin; press the mixture so it sticks to it - remove any excess "dough". Repeat the process with the remaining tart tins until the "dough" is finished. Set aside.
Mix all ingredients (except CBD oil and parsley) in the mixer until smooth. When it's ready, pour the cashew cream in a small bowl and stir in the CBD oil and parsley.
Spoon out a bit of the mixture in the reserved tart crusts. Evenly flatten the surface with a spoon. Allow to set 30 mins in the freezer.
When the time is up, add a thin layer of jam over the cashew cream and top with the salad leaves. Add your favourite raw dressing (optional).
The finished tarts will last for up to 1-2 days in the fridge (best in airtight containers) while the tarts without toppings will keep for up to 2 weeks in the freezer.