Toppings & Snacks
1/3 cup Incan Berries.
250mls Orange juice (fresh is best but not essential)
4 Tspns Iswari Chia Seeds
2 Tblespns Iswari Coconut Sugar/Agave Syrup
1 ½ Tblspns Bee Pollen
1. Soak the Incan berries in Orange juice overnight, or for 8 hrs.
2. Add the Chia Seeds and allow to soak for 30mins.
3. Transfer to a food processor and add the Coconut Sugar and Pollen
4. Blend until Incans are mostly broken down.
5. Serve straight away or transfer to jar for later use.