450g cashew nuts: soaked overnight, then the water can be discarded afterwards
150g agave syrup
250g coconut milk, refrigerated overnight
80g lemon juice
1 vanilla pod & 20ml of essence
2g of probiotic powder (you can find this in Whole Foods Market, online, and some other health food shops)
3g salt
160g coconut oil
12g of finely ground chia seeds
150g pitted dates, halved
65g toasted macadamia nuts
50g toasted desiccated coconut
60g coconut oil
2g salt
500g defrosted and drained blueberries
75g coconut sugar
1 fresh vanilla pod split and scraped
25ml lemon juice
Peel from 1 lemon
1/2 stick cinnamon
15ml Vanilla essence
5g Cornflour mixed with a little water to thicken
Drain the cashew nuts and set them aside. Carefully open and scoop out the set coconut milk from the top of the chilled can and add to a Robocoupe or blender and blend the creamy part until very smooth and creamy. Add the coconut oil and blend until completely smooth. Add the agave syrup and seeds from the vanilla pod and blend until very smooth. Add the soaked cashew nuts, probiotic powder and the ground chia seeds to blend again. It may look curdled at first, but after about 5-7 minutes, it should have a thick, smooth consistency. Then this can be set in the fridge overnight on top of the crust recipe.
Line the base of a 20cm spring form cake tin with baking paper and blend all of the above you have a medium course consistency and then place it very evenly into the prepared ring mould. Flatten out with the back of a spoon or your wet fingers, until it creates an even layer and is pressed in well. Chill for 4 hours until it sets.
Place the berries into a pan with the cinnamon stick, caster sugar, vanilla pod, water, lemon juice, cover with a lid and cook on a low heat for 10-15 minutes until the berries are becoming slightly soft and the juices are coming out. Add the corn flour and cook out for a minute ,then remove from the heat to cool.
450g cashew nuts: soaked overnight, then the water can be discarded afterwards
150g agave syrup
250g coconut milk, refrigerated overnight
80g lemon juice
1 vanilla pod & 20ml of essence
2g of probiotic powder (you can find this in Whole Foods Market, online, and some other health food shops)
3g salt
160g coconut oil
12g of finely ground chia seeds
150g pitted dates, halved
65g toasted macadamia nuts
50g toasted desiccated coconut
60g coconut oil
2g salt
500g defrosted and drained blueberries
75g coconut sugar
1 fresh vanilla pod split and scraped
25ml lemon juice
Peel from 1 lemon
1/2 stick cinnamon
15ml Vanilla essence
5g Cornflour mixed with a little water to thicken
Drain the cashew nuts and set them aside. Carefully open and scoop out the set coconut milk from the top of the chilled can and add to a Robocoupe or blender and blend the creamy part until very smooth and creamy. Add the coconut oil and blend until completely smooth. Add the agave syrup and seeds from the vanilla pod and blend until very smooth. Add the soaked cashew nuts, probiotic powder and the ground chia seeds to blend again. It may look curdled at first, but after about 5-7 minutes, it should have a thick, smooth consistency. Then this can be set in the fridge overnight on top of the crust recipe.
Line the base of a 20cm spring form cake tin with baking paper and blend all of the above you have a medium course consistency and then place it very evenly into the prepared ring mould. Flatten out with the back of a spoon or your wet fingers, until it creates an even layer and is pressed in well. Chill for 4 hours until it sets.
Place the berries into a pan with the cinnamon stick, caster sugar, vanilla pod, water, lemon juice, cover with a lid and cook on a low heat for 10-15 minutes until the berries are becoming slightly soft and the juices are coming out. Add the corn flour and cook out for a minute ,then remove from the heat to cool.
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