Celestial Coconut Delight

Allergens

Nuts (Coconut and Cashew)

Ingredients

• 1. Coconut milk
• 2 cups 2. Cashew cream
• 1 cup 3. Dates
• 8 large, pitted 4. Water
• 1/2 cup 5. Maple syrup
• 1/2 cup 6. Vanilla extract
• 1 tsp 7. Almond flour
• 1 cup 8. Coconut sugar
• 1/2 cup 9. Sea salt
• 1/4 tsp

Instructions

1. Prepare the coconut pudding by heating coconut milk with a pinch of sea salt in a saucepan over medium heat, until it starts to steam but not boil. In a blender, blend dates and water into a smooth paste, then add to the heated coconut milk.
2. Continue cooking while stirring until the mixture thickens enough to coat the back of a spoon (approximately 10 minutes). Remove from heat and stir in vanilla extract.
3. In another saucepan, mix almond flour, coconut sugar, and sea salt together. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture forms a dough like consistency (about 5 minutes).
4. Transfer this mixture to an 8x8 inch baking dish and press it down evenly with the back of a spoon. Let it cool slightly before placing in the fridge.
5. Once the coconut pudding has cooled, pour over the cooled caramelized almond dough.
6. Chill both layers in the fridge for at least 2 hours or until set.
7. To serve, use a sharp knife to cut into square pieces and drizzle with cashew cream.

Chef’s Insight

The combination of textures and flavors creates an ethereal experience that will transport you to another realm with each bite.

Notes

Each serving provides approximately 25 grams of protein and 10 grams of fiber.