Fruit Salsa (with Salted Caramel Drizzle)

• Prep Time
  30 minutes
• Bake Time
  N/A
• Makes
  12 servings

Ingredients:

• 3 kiwis, peeled & chopped
• 2 cups chopped pineapple
• 10 strawberries, quartered and stems removed
• One 6oz package raspberries
• 1 1/2 cups blueberries
• Two mangoes, peeled & diced
• 3 medium apples, cored & chopped
• Juice from 1/2 a lemon
• 2 tbsp. chia seeds

 

For the Salted Caramel Drizzle:

• ½ cup coconut cream
• ½ cup + 2 tbsp. unsweetened almond milk
• 2 tsp. coconut sugar
• 3 tbsp. Nuts ’N More Salted Caramel Peanut Spread

 

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Directions:

1. Add all prepared fruits to a large bowl except for apples. Chop the apples, then add to a small bowl with the lemon juice and toss to coat.
2. Add the apples to the rest of the fruit and gently stir to combine, set aside in the fridge.
3. To make the salted caramel drizzle, add coconut cream and almond milk to a small pot over medium-high heat.
4. Once warm, add in the Salted Caramel Peanut Spread and whisk continuously until smooth.
5. Add in the coconut sugar, then allow to simmer for 15 minutes, stirring often.
6. Remove from heat and allow to cool.
7. Once ready to serve, pour the drizzle over the fruit salad and gently toss to coat. Sprinkle with chia seeds and enjoy! 

 

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Macros (per serving):

Calories: 154

Fat: 5g

Carbs: 26g

Protein: 4g