One of the things that I had promised myself when I was travelling all those many moons ago, was that when I returned to my kitchen I would experiment regularly with some new recipes. It has only taken me almost 6 months to get my act together but I am getting there. The recipes that intrigue me most and the ones that I find most challenging are vegan desserts. Considering I used to make cakes and was not bad at desserts, I could not get my head around vegan desserts. I have battled with the vegan brick, struggled with vegan icing and almost got to the point where I had to make the decision to give up on desserts entirely. Initially, I thought vegan desserts sucked.
However, I do not like to quit. I just put desserts out of my head for a little while. Fruit doesn’t count either because as much as I love a bowl of fresh blueberries, that is food, not dessert. Dessert should be decadent. Not fucking wholesome and healthy for god’s sake. The thought of not having indulgent, decadent food tends to make me emotional. So now I find that I am starting to contemplate desserts again. My first dessert creation in a while. It was super easy to make and it got the thumbs up from my two harshest critics. Kid approved and tastes delish – what more could a girl ask for?
Strawberry & Blueberry Cashew Cream Slice
22cm x 22cm Square Tray – line the bottom with baking paper. I use a loose-bottomed tray so easy to push up. If you don’t have a loose-bottomed tray, make sure you leave some baking paper overhanging the sides to assist with removing the slice from the tray.
1 cup raw cashew nuts
1 cup pitted dates – roughly chopped
2 cups cashew nuts – soaked for at least an hour in water
½ cup Almond Milk
¼ cup Maple Syrup
1 teaspoon vanilla extract
1 cup blueberries
1 cup strawberries – roughly chopped.
For the crust: whiz up the nuts and dates until resembling a fine crumb. Press firmly into the bottom of the tray and make sure the bottom is covered.
Pop into freezer while making the filling
For the filling: Drain cashew nuts and place in blender with almond milk, maple syrup, and vanilla.
Blend for at least 4 or 5 minutes to ensure that consistency is smooth and creamy.
Halve the cashew cream filling and put ½ in a separate bowl. Then add chopped strawberries to remaining half in a blender and blend until smooth.
Pour over crust and freeze for at least an hour.
Then blend remaining cashew cream with the blueberries. Pour over semi-set strawberry layer.
Cut into 16 squares and leave at room temperature for 15 minutes or so before eating.
Remaining squares can be kept in the freezer. Alternatively sit there and eat the lot.