Recipes with activated Charcoal
If you don't have access to the black water or activated charcoal you can make them with normal water of course! They just look a bit extra special when they're black 😏
As strawberries are in season I really wanted to create a recipe with them. So I came up with the idea of a strawberry jello 🍓 It tasted so good! Kinda like strawberry jam... But not that sweet obviously. The coconut cream on top sets a delicious contrast to the watery jello. And it's vegan of course: I used Agar Agar to get the jiggly consistency. Also great: No white sugar added, so a high five to health here 🙌
BLACK STRAWBERRY JELLO
Ingredients
JELLO
5dl Beneva Black water
6g Agar Agar
3 tbsp maple syrup
2 cups strawberries
COCONUT CREAM
200ml canned coconut milk
1 tsp maple syrup
1 pinch vanilla bean powder
1 tsp coconut sugar
Preparation
1. Mix 100ml water with the Agar Agar, this way you make sure everything is perfectly combined.
2. Add the rest of the water, maple syrup and 1 cup mashed and 1 cup sliced strawberries to a pan. Boil and cook about 2 mins. I recommend to read also the directions on your Agar Agar package.
3. Fill it into small jars, leave some space on top for the cream and place the in the fridge for about 3 hours to cool down.
4. To make the coconut cream, place your canned coconut cream in your fridge at least 6 hours. This way the cream separates from the liquid. So scrap the cream out and save the liquid for your smoothies.
5. Combine the cream with the other ingredients and top the jello with it. If the cream is a bit liquid, just put it in the fridge for a while :)
Enjoy!
Ingredients
JELLO
5dl Beneva Black water
6g Agar Agar
3 tbsp maple syrup
2 cups strawberries
COCONUT CREAM
200ml canned coconut milk
1 tsp maple syrup
1 pinch vanilla bean powder
1 tsp coconut sugar
Preparation
1. Mix 100ml water with the Agar Agar, this way you make sure everything is perfectly combined.
2. Add the rest of the water, maple syrup and 1 cup mashed and 1 cup sliced strawberries to a pan. Boil and cook about 2 mins. I recommend to read also the directions on your Agar Agar package.
3. Fill it into small jars, leave some space on top for the cream and place the in the fridge for about 3 hours to cool down.
4. To make the coconut cream, place your canned coconut cream in your fridge at least 6 hours. This way the cream separates from the liquid. So scrap the cream out and save the liquid for your smoothies.
5. Combine the cream with the other ingredients and top the jello with it. If the cream is a bit liquid, just put it in the fridge for a while :)
Enjoy!
The second recipe is a black slushie with pineapple sauce. This is amazing on a hot summer day as it's very refreshing. But caution: Eat it very slow to avoid brain freeze :)
For this recipe you need a very good high speed blender. Please don't try to blend ice cubes with a normal blender, you'll break it... (I know what I'm talking about, trust me 🙈)
BLACK PINEAPPLE SLUSHIE
Ingredients
ICE
1 bottle Beneva Black water (0.33l)
1/2 lemon
2 tsp date sauce
1/4 cup pineapple
PINEAPPLE SAUCE
2 cups pineapple (frozen)
1 tbsp date sauce
1/4 cup water
Preparation
1. Freeze your black water into ice cubes.
2. Add the cubes into your high speed blender, add the lemons, date sauce and pineapple. Blend until you get your slushie.
3. Put this into a bowl and add it into your freezer while you prepare the pineapple sauce.
4. Add the frozen pinapple, date sauce and water to your blender. Blend until smooth.
5. Add everything nicely into a glass. I added a pineapple star to make it extra cute: Cut a slice of pineapple with a cookie cutter :)
If you made too much slushie or can't get over your brain freeze, make some popsicles with the leftovers 🍧
Enjoy!
Ingredients
ICE
1 bottle Beneva Black water (0.33l)
1/2 lemon
2 tsp date sauce
1/4 cup pineapple
PINEAPPLE SAUCE
2 cups pineapple (frozen)
1 tbsp date sauce
1/4 cup water
Preparation
1. Freeze your black water into ice cubes.
2. Add the cubes into your high speed blender, add the lemons, date sauce and pineapple. Blend until you get your slushie.
3. Put this into a bowl and add it into your freezer while you prepare the pineapple sauce.
4. Add the frozen pinapple, date sauce and water to your blender. Blend until smooth.
5. Add everything nicely into a glass. I added a pineapple star to make it extra cute: Cut a slice of pineapple with a cookie cutter :)
If you made too much slushie or can't get over your brain freeze, make some popsicles with the leftovers 🍧
Enjoy!
Don't forget to check out the product review here.
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