Name: Raw cashew date cream with nut crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Cuisine: European
Ingredients: 100 Gramm Hazelnut kernels, chopped; 3 Esslöffel Coconut oil, liquid; 2 Teelöffel Vanilla extract; 60 Milliliter Maple syrup; 2 Teelöffel Ceylon cinnamon; 1 Teelöffel Cardamom; 300 Gramm Cashew nuts; 5 Stück(e) Dates; 2 Teelöffel Lemon juice; 50 Milliliter Almond milk; 1 Prise(n) Sea salt; 200 Gramm Frozen blueberries; 1 Zweig(e) Rosemary; 1 Stück(e) Organic lemon, zest and juice; 1 Hand voll fresh blueberries to decorate

Creamy indulgence to fall in love with: Our cashew date cream is the perfect combination of nutty flavor and natural sweetness. Whether as a spread for breakfast, a dip with fresh fruit or as a topping for desserts - this cream is versatile, easy to prepare and guaranteed to be a highlight for anyone with a sweet tooth!

Total Duration:
45 Min
Preparationtime:
15 Min
Cookingtime:
30 Min
Portions:
4

Ingredients

100 g Hazelnut kernels
3 tbsp Coconut oil, liquid
2 tsp Vanilla extract
60 ml Maple syrup
2 tsp Ceylon cinnamon
1 tsp Cardamom
300 g Cashew nuts
5 pc Dates - pitted
2 tsp Lemon juice
50 ml Almond milk
1 Pn. Sea salt
200 g Frozen blueberries
1 Sp. Rosemary
1 pc Organic lemon, zest and juice
1 Hf. fresh blueberries to decorate

Suitable for:

vegan
vegetarian
lactose free

Preparation

Soak the cashew nuts in water for 2-4 hours. Preheat the oven to 180°C top and bottom heat. Grind the almonds and finely chop the hazelnuts.

Preparation of the nut crumble

Melt the coconut oil in a small pan, then add the maple syrup, vanilla extract, cinnamon and cardamom and mix. Add the ground almonds and chopped hazelnuts to the pan, remove from the heat and stir the mixture well. Spread the crumble mixture on a baking tray lined with baking paper and bake in the oven for 10 minutes.

Preparation of the raw cashew date cream

Drain the soaked cashews and rinse well. Place in a blender with the dates, maple syrup, vanilla, lemon juice, salt and almond milk and blend until smooth. Chill until ready to serve.

Preparation of the blueberry and rosemary sauce

To make the sauce, heat the frozen blueberries in a pan over a medium heat. Add the finely chopped rosemary to the pan and simmer for a few minutes. Season to taste with lemon and maple syrup. Depending on the consistency, thicken the sauce with a little locust bean gum.

Break the nut crumbles apart, divide between plates, scoop the cashew date cream onto the crumbles using an ice cream scoop and serve with the blueberry and rosemary sauce.

02.06.2022

in Recipes