🌱 Vegan Homemade Blackberry Fruit Roll-Ups
🫐 Ingredients:
- 3 cups fresh or frozen blackberries (thawed if frozen)
- 2–3 tbsp maple syrup or agave nectar (adjust to taste)
- 1 tbsp lemon juice (enhances flavor + natural preservative)
- Optional: 1 tsp chia seeds (for texture and extra fiber, optional)
🍽️ Instructions:
1. Preheat the oven
- Set your oven to 170°F (75°C) or the lowest possible temperature.
- Line a large baking sheet with parchment paper or a silicone baking mat (e.g., Silpat).
2. Blend the mixture
- In a blender or food processor, blend:
- 3 cups blackberries
- 2–3 tbsp maple syrup or agave (start with 2 and taste)
- 1 tbsp lemon juice
- Blend until completely smooth.
3. Optional – strain the seeds
- If you prefer a smoother texture, strain the mixture through a fine mesh sieve to remove blackberry seeds.
- If you don’t mind the seeds or added fiber, skip this step.
4. Add chia seeds (optional)
- Stir in 1 tsp chia seeds for a slightly thicker texture and a nutrition boost.
5. Spread on baking sheet
- Pour the mixture onto the prepared baking sheet.
- Use a spatula to spread it into a thin, even layer about 1/8 inch thick.
- Avoid thin edges, as they will cook faster and become brittle.
6. Dry in oven
- Bake/dry at low temperature for 4 to 6 hours, or until the fruit leather is dry to the touch and no longer sticky.
- It should peel off easily and be pliable, not crispy.
7. Cool & cut
- Let it cool completely.
- Use scissors or a pizza cutter to cut into strips.
- Roll them up in parchment paper strips or store flat.
🧊 Storage:
- Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.
✅ Notes:
- No dehydrator needed — just a low oven!
- Works with other berries or mixed fruit too (strawberry, raspberry, mango, etc.).
- Want to try it raw? Use a dehydrator at 135°F for 6–8 hours instead of the oven.