Fruity Trifle with Cashew Cream
Desserts
Food
Dairy-free
Gluten-free
Vegan
Vegetarian
Gluten-free, Wheat-free & Raw
Prep: 40 minutes
4 Servings
Ingredients
70g cashew nuts
¼ tsp mixed spice
4 blood oranges
2 tsp vanilla extract
10 ready-to-eat prunes
2 tbsp cacao powder
3 tbsp date syrup
400g frozen summer fruits, thawed & drained
Method
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To make the cashew cream, chop 20g of nuts with the mixed spice in a food processor and set aside. Juice 1 orange and pulse 1/2 with the remaining nuts and 1 tsp of vanilla extract until smooth and set aside
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For the chocolate sauce, blend 3 prunes, cacao powder, remaining vanilla extract, juice of 1 orange and 2 tbsp of date syrup until smooth. Set aside
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Pick 12 whole fruits from the summer fruits and set aside. Split the rest into two portions. Blend one portion with the remaining prunes and 1 tbsp date syrup. Set aside
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For the compote, sieve remaining portion of summer to retain the juice; discard the pulp. Peel and segment remaining 2 oranges
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TO ASSEMBLE
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Divide the summer fruits between 4 serving glasses
- Layer the cashew cream, chocolate sauce, orange segments and fruit purée on top. Finish with chopped nuts and a drizzle of compote
