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Cashew & date cream on a raspberry coulis
20 m active | 2 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 555
  • Fat about 30g
  • Carbohydrates about 63g
  • Protein about 14g
This is needed
This is needed for 6 people
Cashew & date cream
  • 200 g cashew nuts
  • 0.25 tsp cinnamon
  • 2 tsp vanilla paste
  • 4 dl soya drink
  • 1 pinch Himalayan salt
  • 10 Medjool dates, pitted
  • 2 tbsp maple syrup, as desired
Raspberry coulis
  • 100 g raspberry jam
  • 100 g raspberries, fresh or frozen, defrosted
  • 3 tbsp water
Crunchy nut topping
  • 50 g hazelnuts, finely chopped
  • 100 g cashew nuts, finely chopped
  • 4 tbsp maple syrup
  • 1 tsp vanilla paste
  • 0.25 tsp Himalayan salt
  • 0.25 tsp cinnamon
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And that's how it's done
And that's how it's done
Cashew & date cream
Roast the cashew nuts in the oven for 10-15 mins. at 160 °C until lightly browned, remove and allow to cool. Place the cashew nuts and dates in a bowl and leave to soften in cold water for approx. 1 hr. Drain and place in a high-power blender with the soya milk, salt, vanilla paste and cinnamon, blend for 5-7 mins. until smooth and creamy. Add maple syrup as desired. Refrigerate the cream for at least 1 hr.
Raspberry coulis
In the meantime, bring the jam, raspberries and water to the boil over a medium heat, stir well, allow to cool.
Crunchy nut topping
To make the crunchy nut topping, combine the cashew nuts and hazelnuts with the maple syrup, vanilla paste, cinnamon and salt. Roast for 15-20 mins. at 160 °C until golden brown. Remove from the oven, allow to cool completely.
To serve
Before serving, spoon 2 tbsp of raspberry coulis into each of the 6 dessert glasses, stir the cashew & date cream well and spoon over the top (approx. 1/3 coulis, 2/3 cream). Garnish with the roasted nuts and serve. Break up the nuts a little with your fingers to create a crumble effect.