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!
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.
