CRUNCY CREAMY DESSERT

this is the last video in my 3-part series with Swedish Blogger Malin Nilsson of GoodEatings. it was so much fun working with Malin and this dessert is a real treat.
i hope you make it.

PORTIONS: 2-3 portions / TIME: 15 min (+soaking time)

1 handful pecan nuts
1 handful coconut chips
1 tbsp, or more, maple syrup
1 tsp, or more, cinnamon

1 cup cashew nuts, soaked
1/2 cup coconut cream or plant milk
2 tbsp brown rice syrup
2 tsp vanilla powder
2 tbsp lemon juice, optional

150 g blackberries, divided into two (one part for sauce and one part halved)
2 tbsp brown rice syrup
1 tsp grated ginger

Soak cashew nuts over night or during your working day (roughly 8 hours). If you don’t have time for this simply soak the cashews in boiling water for at least 20 min, this will however make your base warm so you will need to chill it before serving.

Place a little oil in a frying pan over low-medium heat and add pecan halves, cinnamon and maple syrup. Ones they are starting to brown a little and are fragrant add coconut chips and let fry for another minute. Take off heat and set aside.

Mix all creamy cashew ingredients in a blender until smooth. Set aside.

Mash half of the blackberries with the ginger and brown rice syrup and add quartered berries and mix. Reserve two berries for garnish.

Layer creamy cashew mixture with your blackberry mixture. Make some swirls using the handle of a teaspoon. Top with maple nuts and garnish with a whole blackberry.

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