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Raw Burritos with Chia Seed Salsa and Spiced Cashew Cream Drizzle

Raw Burritos with Chia Seed Salsa and Spiced Cashew Cream Drizzle

Raw Burritos with Chia Seed Salsa and Spiced Cashew Cream Drizzle

Preparation time: 20 minutes
Cooking time: 0 minutes
Servings: 4

Here is our delicious partner recipe with raw and vegan chef Doug McNish. This Mexican inspired raw dish is an ultimate people pleaser. Trust us! We've tried it and can't get enough of it!


  • 2 cups PRANA organic raw walnuts
  • ½ cup PRANA organic raw European pumpkin seeds
  • 1 tbsp + ½ tsp organic fair trade ground cumin, divided
  • 1 tsp chili powder
  • 3 tbsp wheat-free tamari sauce
  • ¼ cup + 2 tbsp cold-pressed chia oil, divided
  • 4 collard leaves
  • 1 medium avocado, cut in 1" cubes
  • ¼ cup lemon juice
  • ½ tsp + ¼ tsp sea salt, divided
  • 1 tbsp PRANA organic whole chia seeds
  • ¼ cup fresh cilantro
  • ¼ cup red bell pepper, diced
  • 2 tbsp red onion, diced
  • ½ cup PRANA organic non-roasted cashews
  • ¼ cup water
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • ½ tsp chili powder
  • ¼ tsp chili pepper


  1. In a food processor fitted with a metal blade, process walnuts, pumpkin seeds, 1 tbsp cumin and ½ tsp salt until broken down but not completely smooth (you want to retain the texture of the nuts). Add tamari and 1/4 cup chia seed oil, and pulse 6 or 7 times to combine. Set aside in a bowl.
  2. In a separate bowl, toss cubed avocado, lemon juice, the remaining chia oil and salt, and chia seeds until well combined. Cover and set aside for 10 to 15 minutes so the chia seeds swell and absorb some of the liquid. Add cilantro, red pepper and red onion, and toss to combine.
  3. In a blender, combine soaked cashews, water, lemon juice, nutritional yeast, the remaining ½ tsp of cumin, chili powder and chili peppers. Blend at highest speed until smooth and creamy.
  4. Assemble by dividing walnut crumble and avocado chia salsa in 4 equal portions.
  5. On a flat surface, lay the prepared collard leaves. Starting at the bottom of each leaf, place one portion of the walnut crumble followed by the avocado chia salsa in the middle. Drizzle a good amount of the cashew cream in each. Starting at the bottom of the leaf roll up until you reach the middle of the leaf. Fold in the sides and continue rolling into a tight cylindrical package. Repeat until all the leaves have been rolled. Serve immediately or cover and refrigerate for up to 2 days.
  • To trim the collards for this recipe, place them on a flat surface and using a paring knife, remove the long vein from the centre of each leaf so it is pliable.
  • To soak the cashews for this recipe, place them in a bowl with 2 cups warm water. Cover and let soak for 30 minutes. Drain, discarding soaking water.
  • Substitute collards with an equal amount of large chard leaves or, if not following a raw diet, gluten-free sprouted grain or whole wheat tortillas.
  • Substitute raw walnuts for an equal amount of Brazil nuts.
  • To make the walnuts and pumpkin seeds in this recipe more digestible, soak them in 4 cups cold water overnight. Drain discarding soaking water and rinse until water runs clear. Dehydrate at 105°F (40°C) for 5 to 6 hours or until dry.
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