Raw Layered Dessert with Strawberry-Chia Pudding
This raw layered jar dessert is an exquisite, healthy, whole food, vegan, sugar-free dessert, which has a fresh and summery vibe!
Equipment
- Food Proccessor
Ingredients
Cream
- 200 g. Raw Cashew Nuts
- 1 tsp. Cinnamon Powder
- 150 ml. Water
- 1/2 Lime Juice or Lemon
Strawberry-Chia Pudding
- 350 g. Fresh Strawberries
- 4 tbsp. Chia Seeds
- 1 tbsp. Maple Syrup optional
Nut Base
- 150 g. Almonds
- 100 g. Dates
- 50 g. Shredded Coconut
- 1 tbsp. Hemp Seeds optional
- 4 tbsp Almond Butter
- 2 tbsp Water
Instructions
Soak Cashew Nuts in Advance and make Cashew Cream
- Pour some cold water over the cashew nuts so that they are fully covered and soak them overnight or for 6 hours. After soaking, drain the cashews, rinse under cold water and pat dry
- Add soaked and drained cashews to the blender along with lime juice, cinnamon, and water and blend until smooth and creamy
Prepare Strawberry-Chia Pudding in advance
- Add to the blender fresh strawberries and blend until almost smooth
- Add maple syrup and chia seeds, and mix well (a quick blend or whisk to spread up the chia seeds evenly)
- Keep it in a fridge from 5-6 hours and then proceed to the desert itsel.
Prepare the Base
- Add dates and almonds to the food processor and process until they look minced
- Add to the minced almonds and dates in the food processor shredded coconut, hemp seeds, almond butter, and hot water, slightly process until well combined
- The mass should be sticky and thick so that it will be easy to shape the cake base
Layer Up the Dessert
- 1. Prepare 6-8 glass jars (depending on the size)
- Spread the nut base equally between the jars and press to the bottom with fingers or a flat-ended kitchen tool, flatten them up
- As a second layer add the lime-cashew cream to each jar
- As a top add the strawberry-chia pudding and garnish with mint leaves.