Layered Cashew Cream Pots
Layered Cashew Cream Pots
Before I changed from vegetarian to vegan, one of my favorite desserts was tiramisu. I’m always making things for my kids and my husband, but this vegan tiramisu-inspired dessert was just for me. It doesn’t have coffee, alcohol, cheese, or excess sugar, but it is delicious. My kids and husband loved it, too!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Allergens: Nuts
- Servings: 4
Ingredients
Base
- 1/4 cup dates
- 1/4 cup almonds
Cashew Layer
- 1 cup cashews (soaked for ~2 hours)
- 1/4 cup full-fat coconut milk
- 1/4 cup maple syrup
- Raspberries (for garnish)
Raspberry Sauce
- 1 cup raspberries
Garnish
- Dark chocolate shavings
- Cacao
- Raspberries
- Mint leaves
Instructions
-
For base, in a food processor, blend almonds and dates until they form a sticky mass.
-
Divide mixture evenly into 6 small dessert glasses, pressing into the bottom of glasses with fingers.
-
For the cashew layer, wash soaked cashews under running water.
-
In a food processor, process cashews, coconut milk, and maple syrup until smooth.
-
Put the mixture in glasses with crust, filling halfway, then freeze glasses for about 15 minutes.
-
For raspberry sauce, blend 1 cup of raspberries until they form a creamy sauce, then set aside.
-
Add a thin layer of raspberry sauce on top of the first cashew lawyer, then freeze again for another 15 minutes.
-
Add a second layer of cashew mixture, then freeze for an additional 15 minutes.
-
Top with dark chocolate shavings, cacao powder, mint leaves, and raspberries, and serve immediately.