Pink Lemonade Chu Chu's
If you’ve been following me for awhile you may know how much I LOVE Chu Chu’s. I mean I’ve created different flavours I love them so much!
If you’ve never made these before, the reason I call them ‘Chu Chu’s’ is because they’re super chewy. They have the texture and chewiness similar to that of Starburst lollies or a chewy caramel! Absolutely delicious. These Chu Chu’s are a great alternative recipe for those times where you get sick of chocolate (rare I know, but it does happen!) and you can just have it in your freezer ready to munch on at any time.
250g organic cashews (activate them if you have gut issues)
2 cups collagen powder (use JORDIE15 for a 15% discount)
1/2 cup lemon juice (2 lemons juiced)
Zest of 2 lemons
3/4 tsp organic beetroot, strawberry or raspberry powder
4-6 drops quality lemon essential oil (optional, although it helps to enhance the lemon flavour)
2 Tbsp coconut oil
1/4 - 1/3 cup of powdered Lakanto to taste (start with 1/4 cup and add more in if desired)
2 tsp ginger powder (optional)
1 tsp ashwagandha powder (optional)
Add the cashews, 1 cup collagen, ginger and ashwagandha (if adding these in), 1/4 cup lakanto and beetroot or berry powder to your thermomix bowl or food processor. Blitz the mixture together until it resembles a flour.
Add in the coconut oil, lemon juice and another 1/2 cup of collagen. Blend until combined. Scrape down the sides of the bowl.
Taste the mixture, add a touch more powdered lakanto if desired. Add in a few drops of the lemon essential oil and the remaining collagen powder.
Re-blend until it reaches a very thick, sticky mix. Scoop the mixture into a pre-lined container. Place in the freezer to set.
When it’s ready, thaw the chu chu slab for 3-5 minutes, slice and serve.
Store in the freezer as it melts very quickly.
Please note; you can swap the lemon juice and zest for pink grapefruit juice/ zest and use grapefruit essential oil, then you would have the most delicious Pink Grapefruit Chu Chu’s, if that’s your thing ;)
I added an extra 1/2 - 1 tsp of organic beetroot powder to this batch to darken the colour