Cheat’s date and cashew crème brûlée

donna hay - Fresh + Light - - Light Sweet Treats -

150g fresh dates (

2 tea­spoons vanilla bean paste

1½ cups ( 225g) raw cashews, soaked overnight ⅓ cup (80ml) co­conut cream

2 ta­ble­spoons rice malt syrup

cashew pra­line

pit­ted and roughly chopped ½ cup ( 75g) raw cashews, roughly chopped 2 ta­ble­spoons honey Pre­heat the oven to 180°C (350°F). To make the cashew pra­line, place the cashew on a bak­ing tray lined with non-stick bak­ing pa­per. Driz­zle with honey and toss to coat. Cook for 14 min­utes or un­til honey is golden and bub­bling. Re­move from oven and al­low to cool com­pletely.

While the pra­line is cool­ing, place the date in a bowl and cover with boil­ing wa­ter. Set aside for 10 min­utes to soften. Drain, re­serv­ing 1 ta­ble­spoon of the soak­ing liq­uid. Place the date, re­served soak­ing liq­uid and half the vanilla in a small food pro­ces­sor and process un­til smooth. Di­vide the mix­ture evenly be­tween

4 x ¾- cup- ca­pac­ity (180ml) jars.

Drain the soaked cashews and place in a small food pro­ces­sor. Add the co­conut cream, rice malt syrup and re­main­ing vanilla and process un­til smooth and creamy. Di­vide evenly be­tween the jars. Re­frig­er­ate un­til needed. Roughly chop the cashew pra­line and top each jar with pra­line shards to serve. MAKES 4.

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