07 December 2020

person4 people
time 2 hour refrigeration

Ingredients

  • 250g Cashew nuts
  • 125ml orange juice
  • 50ml coconut oil, melted
  • 25ml runny honey
  • ½ tsp ground cinnamon
  • Grated rind of 2 oranges
  • 200g raspberries

For the base:

  • 100g unsalted Cashew nuts
  • 75g pitted dates
  • 1tsp oil

      Preparation

      1. Place the nuts, dates and oil for the base into a food processor or liquidizer and run to chop everything finely. Press into the base of 4 Pyrex glass ramekins.
      2. Soak the cashew nuts for the filling in the orange juice for 10 minutes.
      3. Rinse the processor bowl and then add all the ingredients for the filling apart from the orange rind and raspberries. Process until the mixture is smooth and stir in the orange rind. Keep ¼ of the mixture on one side and divide the rest between the ramekins, levelling the tops.
      4. Process the raspberries (keeping some as decoration) and then add the reserved ¼ of the filling, mix well. Divide between the ramekins, level the tops and refrigerate for 2 hours or overnight and decorate with orange rind and raspberries before serving.

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