Have you heard of ‘procrastimaking’? It’s the practice of making something in order to put off doing something important. And it’s something that happens a little bit too frequently in my household.
Yep. I have three university assignments due in a week? You can be sure to find at least three different types of treats in my fridge. As if having a full fridge means my essays will write themselves. Well, unfortunately, it doesn’t.
But what I loose in productivity, I gain in kitchen creativity and recipes. Such as this recipe for Cashew Raspberry Fudge, the result of my latest procrastimaking session. It is a super easy-to-make, satisfying treat packed with healthy fats and using only the sweetness of low-fructose berries. Perfect to fuel your brain for the tasks you are actually meant to do.
- 250 gr cashews
- ⅓ coconut cream
- 1 tablespoon coconut oil (optional)
- 1 tablespoon chia seeds
- 1 teaspoon vanilla
- juice of half a lemon
- 2 cups raspberries
- ⅓ cup crushed, roasted or raw almonds
- Boil some water in the kettle and pour it onto the cashews until covered. Let soak for 10 minutes.
- Put cashews, coconut cream, coconut oil and chia seeds (optional), vanilla, lemon juice and half of the raspberries in the blender and blend until smooth.
- Gently fold the other half of the raspberries into the mixture and pour it into a rectangular shaped lunch box lined with baking paper. Sprinkle crushed almonds on top.
- Leave in the freezer for 1-2 hours.
- Take out the freezer 10 minutes before serving and into 12 squares.
And after eating one or two squares (or maybe three) of this dedacant, budget friendly and easy-to-make treat, I decided that if it means I will come up with delicious things like this, a little bit of ‘procrastimaking’ is fine sometimes.
Happy thrifty procrastibaking! – Johanna
Do you procrastibake? Tell me your thoughts in the comment section below!