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100g plain cashew nuts
100g macadamia nuts
2 tsp psyllium husk
2 tbsp honey
2 tsp vanilla bean paste
2 tsp lemon juice
120g fresh raspberries
120g fresh strawberries
1/2 tsp. vanilla bean paste
Soak the nuts overnight in water.
Mix the psyllium husk with 150ml water and leave to thicken for 20 minutes.
Blend the nuts, psyllium gel, lemon juice, vanilla, honey and 1 tbsp water until smooth and creamy.
Blend the berries and vanilla to a sauce.
Layer the nut cream with the berry purée in four glasses and drizzle with a bit of honey.
Makes 8 buns.
A nice in-between snack, or if for a birthday add 50g chopped dark chocolate.
Very easy to make. Free from gluten and dairy.
Kefir is a brilliant prebiotic and fermented ingredient. So so yummy any time of the day. Great for breakfast too. Sugar free as well.
This is our Christmas favourite and we love baking this together – and eating it 🙂
If you freeze the second one, you have one for Christmas and one for New Year.
Chocolate and coconut together is just heaven. And the consistency of this mousse is simply perfect once it has set. You can choose to sprinke with chopped chocolate, toasted coconut flakes or a few berries but it’s also great just as it is.
The recipe is for 4 portions.
Quick to make and healthy lunch or dinner – and the kids love it.
Serves 4.
A chocolate flavoured healthy alternative to the pancake topped with berries, greek yogurt, sunflower seeds and Crwst Vegan chocolate hazelnut spread
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