I am sharing one of my most favorite deserts that is tasty and healthy at the same time. It is rich with many nutrients such as omega 3, vitamin C, healthy fats and protein.
Here are the steps to making this delectable desert.
Step one: Prepare the Raspberry-Chia compote (Jam)
Here is a "you tube" video that you can use to create your home made preservatives/additives free jam.
Step 2: To make the Cashew-Vanilla Cream:
Ingredients:
1/3 cup unsalted cashews soaked for 1-2 hours in 1/2 cup water
1 or 2 pitted soft dates or 1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
Directions: In a blender or food processor, combine cashews with the soaked water, dates or maple syrup, and 1 teaspoon pure vanilla extract. Cover and blend until smooth. It should have a nice and thick creamy consistency (not running or watery).
Step 3: Prepare the Vanilla-Banana Nice Cream :
Note: Do this step when you are ready to serve.
Ingredients:
2 frozen bananas (without skin). Break them into 2 inch chunks.
1 pitted soft date (optional)
1/4 teaspoon vanilla extract
1-2 tablespoon any plant-based milk
In a high-speed blender (such as Vitamix), combine all the ingredients. Cover and blend for about 1 minute till everything comes to a soft ice cream consistency.
Step 4: Putting it all together
To assemble, scoop the banana nice-cream into individual small bowls. Layer the raspberry jam and top it with the vanilla-cashew cream and enjoy.
To make it even more delectable garnish with dark chocolate shave or any home-made crumble granola. Serve immediately.
Note: Left-over jam and cashew cream can be refrigerated in a air-tight container for up to 1 to 2 weeks.
Now sit back, relax and enjoy every bite guilt free :)
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