RAW CASHEW VANILLA CUSTARD
This is a delicious and versatile raw food recipe that I’ve been playing with for years. I use it to make raw fruit tarts, to compliment a hearty breakfast bowl, to pipe into raspberries or black berries for tiny bite sized desserts, or as a sweet nutty dip for apples and pears.
Raw Cashew Vanilla Custard
Recipe type: Dessert
Cuisine: Raw Food
Prep time: 15 mins
Total time: 15 mins
Serves: 6-8 servings
Use this versatile, raw custard for a myriad of raw dessert. As a filling for a fruit tart, piped into fresh berries for tiny dessert bites, in a hearty breakfast bowl, or as a sweet, nutty dip for apples and pears.
Ingredients
2 cups soaked cashews
1 cup coconut flakes
½ cup coconut oil (soft)
½ cup maple syrup
1 lemon juiced
1 vanilla pod scraped
1 Tbsp vanilla extract
Instructions
Slice the vanilla pod open and scrape out the seeds. Place all ingredients in a food processor and process until smooth, pulsing first. Stop frequently to scrape the sides.
Serve with fresh fruit or as filling for a raw fruit tart or pipe into mini tartlettes, raspberries or black berries for bite-sized desserts.
Notes
*The coconut oil and the cashews in this recipe provide very healthy fats essential for maintaining energy, weight, and a healthy metabolism. Healthy fats also play a big role in maintaining mental clarity and good mood.
*It’s important to soak and rinse the cashews in order to rid them of anti-nutrients like phytic acid and enzyme inhibitors.
Recipe by Sofia Mileti at http://sofiamileti.com/recipe-index/raw-cashew-vanilla-custard/
