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August 17, 2019 1 min read

Tulia Apple Cinnamon Supersnack adds a subtle cinnamon flavor to this refreshing summer dessert. Serve it on its own or add a dollop of vegan vanilla ice cream on the side.

Yield: 4 servings
Prep Time: 10 minutes, plus time to chill
Cook Time: 3-5 minutes
Recipe Type: Dessert, Easy, Vegan, Paleo, Gluten-Free
Cuisine: Italian

Ingredients:

Strawberries
  • 2 tablespoons Tulia Apple Cinnamon Supersnack
  • Juice and zest of 1 orange, divided
  • 1 tablespoon balsamic vinegar
  • Zest of 1 lemon
  • 1-2 tablespoons fresh mint leaves, finely chopped (to taste)
  • 1lb/450g fresh strawberries, sliced
  • 2 tablespoons lightly toasted sesame seeds, to garnish (optional)
Sauce
  • 2 packets Tulia Apple Cinnamon Supersnacck
  • 2 tablespoons vegan butter or coconut oil, softened at room temperature
  • Juice of 1 lemon
  • Juice of 1 large orange
  • 2 tablespoon pomegranate molasses
Garnish
  • 1-2 tablespoons sesame seeds, lightly toasted
  • A few fresh mint leaves

Preparation:

1. Whisk together Tulia Apple Cinnamon Supersnack, orange juice, balsamic vinegar, orange and lemon zests until smooth. Add the mint and strawberries and toss lightly. Cover with a cling wrap and refrigerate for 1 hour to marinate.

2. For the sauce, in a small saucepan, combine Tulia Apple Cinnamon Supersnack, butter or coconut oil, and lemon and orange juices; whisk until smooth and bring to a boil over a medium heat. Reduce the heat to medium-low and cook for 3-5 minutes, stirring often, until thickened. Set aside to cool.

3. Serve the marinated strawberries with the sauce on the side and enjoy!