This dessert is sweet but refreshing. It is gluten and dairy free, and it has no added sugar. Its preparation only takes a few minutes and does not require cooking. Both of the main components (cream and crust) can be prepared separately and used for other recipes. You can also substitute some of the ingredients with others (use dates instead of apricots, walnuts or hazelnuts instead of almonds, etc ).
INGREDIENTS:
CRUST:
- ½ Cup Almonds
- 5 Sun-dried Appricots
- 2 Tbsp Sunflower Seed
- 1 Tbsp Coconut Flakes
CREAM:
- 2 Cups Fresh Raspberies
- 1/2 Cup Cashews
DECORATION:
- Raspberries
- Coconut flakes
- Cocoa nibs
DIRECTIONS:
1. Soak the nuts and the seeds. I also recommend soaking the apricots (bottom left of the photo). The apricots I used have been dried naturally without preservatives (sulphur dioxide is often used to extend the shelf life and to preserve the color) resulting in a pure apricot with darker skin and tougher flesh.
2. Add ¾ of the cashews in a food processor or chopper and pulse for about 10 seconds. Add half of the raspberries and blend until smooth and creamy. Transfer the cream to a separate dish. Blend the remaining cashews and raspberries and transfer to a separate dish. Chill both of the mixtures.
3. Use the food processor again – this time for the crust. You do not even have to wash it – just add the already soaked almonds, sunflower seeds and apricots. Pulse for several seconds and then add the coconut flakes. I prefer the crust when it is not finely ground but a bit crunchy.
4. Layer the three mixtures in the serving dishes and decorate them according to your preference.
