Cashew Currant Dessert
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g currants, red or other fruits
- 300 g cashew nuts
- 500 ml water
- 4 teaspoons, heaped sugar, (coconut blossom sugar)
- 2 teaspoons, heaped flea seed powder, 3 teaspoons, go. Sunflower lecithin
- 3 tablespoon agave syrup
- 1 tablespoon oil, (coconut oil)
Print Recipe
Pin Recipe Instructions
- Soak the cashew nuts in water for one hour and mix with the water in the blender for at least 2 minutes on the highest level. Liquefy the coconut oil in a warm water bath and add to the liquid in the mixer, also add the coconut blossom sugar and agave syrup and mix well again.
- Then add the sunflower lecithin and psyllium husk powder and mix one last time. Now the mass has become quite viscous. Transfer this mixture to a large bowl and carefully fold in the currants with a spoon. Immediately pour the mixture into dessert bowls and cover and place in the refrigerator for 1 hour as dessert.
- This mass can also be poured over a raw food base in a cake pan or in a cake ring. After a night in the refrigerator, the cake can be sliced.
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