| Servings | serves |
Ingredients
For the Cashew Cream
- 225 grams Cashew Nuts
- 5 tablespoons Maple Syrup or any sweetener
- 2 teaspoons Vanilla Extract
- 2 Lemons juiced
- 120 ml Coconut Oil melted
- 240 ml Water
To colour the cream
- ½ Pomegranate juiced
- ½ teaspoon Baking Powder
- 1/5 Red Cabbage juiced
- 100 grams Blueberries
Ingredients For the Cashew Cream
To colour the cream
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Instructions
- Blend all of the base ingredients until they stick together in a ball.
- Push the base into a 6″ pan.
- Blend the cabbage and pomegranate and then push through a sieve to strain and make juice.
- Separate half of the red cabbage juice and stir in the baking powder in one-half to make blue colouring.
- Place all the cream ingredients in a blender and whiz until smooth, remember to melt the coconut oil first.
- Separate the cream into 5 bowls.
- Then keep one bowl white, stir in 1-2 tbsp of red and blue in two other bowls.
- In one bowl stir in 3-4 tbsp of pomegranate juice.
- In one bowl blend together with the blueberries.
- Layer on the cream in the pan, then place in the fridge for an hour to set.
- Store in the fridge and enjoy within a couple of days
Recipe Notes
- Calories: 210 cal
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