Cashew Cream Desserts

Cashew Cream
3 cups Raw Cashews
(soaked in water overnight)
1 cup Coconut Milk
1/2 cup Maple Syrup
2 tablespoons Coconut Oil (melted)
1 teaspoon Vanilla Essence

Kanafa Crust
1/3 of a 454gm Kaitafi
(Shredded Filo Dough)
1/4 cup Pistachios
1-2 tablespoons Vegan Butter
1/2 teaspoon Ground Cardamon
2 tablespoons Sugar
9gms Vanilla Sugar

Walnut & Date Crust (Gluten Free)
1 cup Walnuts
6 Medjool Dates
1 teaspoon Sugar
1/2 teaspoon Cardamon

Nescafe Crust (Gluten Free)
1 packet of Vegan Cookies
1/2 teaspoon Cardamon
1/2-1 teaspoon Instant Nescafe Coffee
1-2 tablespoons Vegan Butter

Cashew Cream Desserts

Making the Cashew Cream

Drain, rinse & strain the cashews
Add the coconut milk, maple syrup, coconut oil, vanilla essence and cashews in a food processor or strong blender
Process all together
Place in the fridge until ready to use

Making the Kanafa Crust

Preheat oven 400F or 200C
Place the shredded dough on a baking pan
Bake for 10-15 minutes & let it cool for 10-15 minutes
Break the shredded dough into a food processor
Add the pistachios, sugar, cardamon,vanilla sugar and vegan butter
Process all together and place in a bowl

Making the Walnut & Date Crust

Add a cup of boiling water in the dates to make them soft
Slice them in the middle and remove the seeds
Add the walnut, dates, sugar and cardamon in a food processor
Process all together & place in a bowl

Making the Nescafe Crust

Add the vegan cookies, cardamon, nescafe coffee and vegan butter in a food processor
Process all together & place in a bowl

Making the Desserts

Place spoonfuls of the kanafa crust in dessert cups then flatten the crust
Spoon in the cashew cream then decorate with fruit
Repeat with the Date & Walnut Crust and Nescafe crust

Enjoy!

Ingredients

Directions