for 6 person

Cashew & date cream

200 g	cashew nuts
10	Medjool dates, pitted
4 dl	soya drink
1 pinch	Himalayan salt
2 tsp	vanilla paste
¼ tsp	cinnamon
2 tbsp	maple syrup, as desired

Raspberry coulis

100 g	Pro Montagna Himbeerkonfitüre
100 g	raspberries, fresh or frozen, defrosted
3 tbsp	water

Crunchy nut topping

100 g	cashew nuts, finely chopped
50 g	hazelnuts, finely chopped
4 tbsp	maple syrup
1 tsp	vanilla paste
¼ tsp	cinnamon
¼ tsp	Himalayan salt

How it's done

Cashew & date cream

Roast the cashew nuts in the oven for 10-15 mins. at 160 °C until lightly browned, remove and allow to cool. Place the cashew nuts and dates in a bowl and leave to soften in cold water for approx. 1 hr. Drain and place in a high-power blender with the soya milk, salt, vanilla paste and cinnamon, blend for 5-7 mins. until smooth and creamy. Add maple syrup as desired. Refrigerate the cream for at least 1 hr.

Raspberry coulis

In the meantime, bring the jam, raspberries and water to the boil over a medium heat, stir well, allow to cool.

Crunchy nut topping

To make the crunchy nut topping, combine the cashew nuts and hazelnuts with the maple syrup, vanilla paste, cinnamon and salt. Roast for 15-20 mins. at 160 °C until golden brown. Remove from the oven, allow to cool completely.

To serve

Before serving, spoon 2 tbsp of raspberry coulis into each of the 6 dessert glasses, stir the cashew & date cream well and spoon over the top (approx. 1/3 coulis, 2/3 cream). Garnish with the roasted nuts and serve. Break up the nuts a little with your fingers to create a crumble effect.

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