Pumpkin Seed Cream

A delicious pumpkin seed cream made with pumpkin seeds and a few autumn favorite aromatics that you use to make chia pudding, have with muesli or have with a cookie.

Ingredients:

130g raw pumpkin seeds

1 tsp ground cardamom

1 tsp ground cinnamon

1/4 tsp coarse sea salt

40g, 2 pitted medjoul dates

515 ml spring/filtered water

Boiled water

Directions: (at 18:12 minutes)

1. Soak the raw pumpkin seeds for about an hour until softened.

2. Drain and add a sterilized blender together with the ground cardamom, ground cinnamon, salt, dates and filtered water.

3. Blitz on high heat until well combined and creamy.

4. Store in a sterilized mason jar, keep refrigerated and use within 3 to 4 days.