Rasp­berry par­fait

EN­JOY THESE CREAMY POTS AS A DE­LI­CIOUS DESSERT OR A FRUITY BREAK­FAST TREAT

In the Moment - - Living -

METHOD

Com­bine chia seeds, vanilla, half a cup of wa­ter and half of the co­conut milk in a glass bowl. Stir well with a fork and set aside to thicken, at least 15 min­utes.

To a blender, add the soaked and drained cashews with the re­main­ing co­conut milk, blend on high, then slowly pour in half a cup of wa­ter un­til it forms a cream.

Add a cup of rasp­ber­ries to a small bowl and mash well to form a purée. Layer up jars with dol­lops of rasp­berry purée, chia pud­ding, cashew cream and al­mond but­ter. Top with re­main­ing rasp­ber­ries and crushed al­monds.

In­gre­di­ents

SERVES TWO

* 1 cup (125g) cashews, soaked for 1 hr in boil­ing wa­ter

* 1 cup (236ml) wa­ter

* 1 cup (236ml) co­conut milk * cup (40g) chia seeds

* 2 tsp vanilla

* 3 tbsp al­mond but­ter

* 2 cups (125g) rasp­ber­ries * Crushed al­monds

Recipe from Bo’s Kitchen (boskitchen.com).

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