I am so over complicated desserts. Apart from baking the odd sweet bread I just don’t have the inclination to make puddings of any kind right now. I’m happy to buy them – and eat ’em – but makin’ em? I don’t know, my sweet treat prowess has left me over the last few months somehow. Most probably not helped by my winter hibernation mode, which seen me bake copious amounts of goodies, ultimately resulting in my clothes feeling just that wee bit tight. Ugh, the winter podge, don’t you just love it?!
Anyway, I am slowly returning to my healthier eating ways and hopefully will trim the excess by the time summer rolls around. This cashew cream – whilst not fat free – is a great alternative to shop bought processed puddings, and quite honestly it tastes phenomenal. You can have it plain or jazz it with whatever flavours you fancy ….I happened to have some coconut milk and leftover soya cappuccino drink, so that went in. But anything could work, I’m thinking a cool peppermint flavour next time.
My Husband keeps telling me that two handfuls of cashews is like having a dose of prozac ….well, that might be a bit of a stretch but if it helps keep me off the cupcakes and feeling better about the impending donning of the bikini then that’ll do for me.
1 cup cashews
1/4 cup water
1/4 cup coconut milk
1/4 soya cappuccino drink
1/2 tsp almond extract
1 tbsp date syrup
Soak the cashews in water for at least 3 hrs. Blitz in a hand blender with the 1/4 cup water until it resembles a coarse pulp, scraping down the sides as you go.
Transfer to a traditional blender, add the coconut milk, cappuccino soya milk, almond extract, date syrup and salt and blitz until completely smooth.
Refrigerate for at at least half an hour and serve. Good with fresh berries, cake, on cereal …..um, pretty much anything you can think of really!