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Layered Cashew Cream Pots

 

Layered Cashew Cream Pots

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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!
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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. 

BON APPÉTIT!