Mixed Berry Pudding with Cashew Cream
A really quick dessert bursting with berry flavor.
Servings 6 individual servings
Equipment
- Blender
Ingredients
For the pudding:
- 500 grams mixed berries You can use fresh or defrosted frozen berries but if you are using fresh berries then weigh after trimming, if needed (like strawberries).
- 3 tablespoons coconut sugar or sweetener of your choice
- 1 teaspoon vanilla essence
- 1 ½ cups unsweetened almond milk
- 1/2 teaspoon powdered agar agar
For the cashew cream:
- 3/4 cup raw cashew nuts
- 3/4 cup unsweetened almond milk
- 3 Medjool dates if you cannot find Medjools you may need to use more dates to get the same amount of sweetness.
- 1/2 teaspoon vanilla essence
To serve:
- Fresh berries Optional
Instructions
To make the pudding:
- In a blender, blend the berries with the sweetener and vanilla until well blended. Leave the mixture in the blender while you move on to the next step.
- Add the milk and agar agar to a small saucepan and heat it over medium heat, stirring continuously. Once it reaches boiling point let it briefly boil up (the milk will rise up), no more than a few seconds. Then add the milk to the blender with the berries and blend on high to mix well.
- Pour into 6 individual glasses, cups, small bowls or ramekins. Transfer to the fridge and leave them for an hour until set.
To make the cream sauce:
- Cover the cashew nuts with boiling water and let them soak for 20 minutes.
- In a high powered blender, blend the nuts with the milk, dates and vanilla until completely smooth. Adjust the thickness by adding more or less milk. Exactly how much you need depends both on the dates you use and how thick you prefer the sauce to be. Transfer to a container and refrigerate until serving.
- To serve, top the individual desserts with a few fresh berries, if you like, and serve with the cream sauce on the side.