This unusual combination will surprise you with its silky, sweet enchantment. Creamy cauliflower and bright pink raspberries are a pleasant pair-up; a perfect use of plant-based produce in delicious dessert form.
Makes: 1
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Base
- ¾ cup raw unsalted cashews
- 1 cup additive-free shredded coconut
- ¼ tsp stevia powder
- ¼ cup lemon juice
- 1 tbsp coconut butter, melted
-
- Filling
- 2 cups raw unsalted cashews
- ½ cup coconut butter
- 1½ cups cooked cauliflower (about 1 small)
- 1 cup frozen raspberries
- 1 tsp alcohol-free vanilla extract
- 1 tbsp lemon juice
- 1 tbsp rice-malt syrup, or ¼ tsp stevia powder
- 80mL additive-free coconut milk
- ½ cup fresh raspberries, for decorating
Method
- Place cashews for base and filling in bowl, cover with filtered water and soak for 2 hours. Drain.
- To make base, place cashews and shredded coconut in food processor and blend until finely chopped. Transfer to large bowl and stir in remaining ingredients.
- Turn out onto clean work surface and roll into dough. Press dough evenly into 16cm cake tin and place in freezer for 30 mins.
- To make filling, combine all ingredients, except fresh berries, in food processor and blend until smooth.
- Remove base from freezer and pour in filling, using spatula to smooth it over. Return to freezer for 30 mins, or fridge for 1 hour, until set.
- Top with fresh berries and serve.
- This will keep for up to 1 week in fridge and 2 weeks in freezer.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
