Blueberry cream pots

Name: Blueberry cream pots
Prep time: 20 min
Total time: 620 min
Yield: 4
Ingredients: 1 tsp vanilla paste; 5 tbsp white almond cream; 2 tbsp maple syrup; 4 tsp Granola; 1 tin coconut milk; 250 g blueberries; 50 g raspberries; 2 tbsp raspberry jam; 1 pinch salt; 1 tbsp lemon juice

breakfast desserts

Total: 10 hr 20 min. | Active: 20 min.

vegan, lactose-free

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This is the perfect dessert to serve after a BBQ, but it can also be enjoyed as a snack or for breakfast. Not only is this creamy dessert incredibly tasty but it is also packed with blueberries, which contain anti-inflammatory anthocyanins that help the body to intercept and neutralize free radicals. The high Vitamin C and E content of blueberries also means that this dessert is packed with vitamins and will boost your energy levels.

Lara - Vanillacrunnch

Ingredients

for 4 person

Cream
200 g	blueberries
5 tbsp	white almond cream
2 tbsp	maple syrup
1 tsp	vanilla paste
1 tbsp	lemon juice
1 pinch	salt
50 g	raspberries
2 tbsp	raspberry jam

Coconut whipped cream
1 tin	coconut milk (400 ml), placed in the fridge overnight

Toppings
4 tsp	Granola, of your choice
50 g	blueberries

How it's done

Cream

Puree all of the ingredients in a blender until smooth, pour into 4 pots and cover in the fridge for at least 30 mins. Puree the raspberries with the jam, spread on top of the cream.

Coconut whipped cream

Remove the "hard" part of the coconut milk from the can, beat until frothy using the whisk on a hand mixer. Divide the coconut whipped cream between the 4 pots, cover and refrigerate for 30 mins.

Toppings

Scatter the granola and berries on top of the coconut whipped cream, serve immediately.

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