How-To: Slice 6 pitted Medjool dates down the center. Pipe or spoon 1 tsp of Four Real cacao spread into each core. Sprinkle with flaky sea salt and toasted chopped walnuts.
How-To: Pour a thin dosa batter circle onto a hot tava until golden and crisp. Immediately spread a thin layer of Four Real over the top while hot. Roll it tightly into a cigar shape and slice on a diagonal.
How-To: Mix 1 cup rolled oats, ½ cup Four Real spread, ¼ cup ground flaxseed, and 2 tbsp chia seeds in a bowl. Roll into bite-sized balls and chill in the fridge for 20 minutes to set.
How-To: Whisk 2 tbsp of warm oat milk with 1 tbsp of Four Real until frothy. Pour a freshly pulled shot of hot espresso over a single scoop of vanilla ice cream, then top with the cacao foam.
How-To: Spread Four Real generously inside two slices of sourdough or brioche. Layer thin banana slices in the middle. Toast in a skillet with a touch of ghee until the bread is golden and the spread is warm and oozing.
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