I made this for my mum’s birthday. I was nervous for how it would turn out but got very good feedback.
It’s always great to eat a yummy gluten free and vegan dessert!
This recipe is actually extremely easy, perhaps a little time consuming more than anything.
INGREDIENTS
Top:
1 1/2 cups of cashews
1/4 of the coconut milk from a can
1 table spoon of coconut oil
2 table spoons of maple syrup
4 table spoons of rose water
4 Cardamon pods
pinch of beetroot powder for colour
Ground Cardamon powder (optional)
Handful of pistachios to decorate
Rose petals to decorate
Base:
1 cup of oats
1/2 cup of dairy free butter
2 table spoons of maple syrup
Handful of pistachios
METHOD
place cashews and Cardamon pods in a pan and cover with water. Cook for about 2 hours (you will need to top the water up). You could also just soak overnight but I prefer the first method.
Line a tin or use a silicone mold. Add oats and pistachios to a food processor and mix (you can leave this part out If want it oaty)
Mix rest of base ingredients and pat down in tray.
Cook on 180 for about 10-15 mins
Drain cashews and rinse.
Add all the top ingredients (you could add about a teaspoon of Cardamon powder here) and blend until creamy.
Pat down in tray and place in freezer for an hour
Move to fridge and decorate before serving.
