Cashew Parfait with Raspberries and Dates
Ingredients
- 75 ml cashews (40 g)
- 3-4 small dates (35-50 g)
- 100-200 ml frozen raspberries
- Pinch of vanilla powder or a few drops of natural, liquid vanilla
- 50-75 ml water to blend
Preparation
Makes 2 little pots.
Take your raspberries out of the freezer and leave to thaw in a cup.
Soak cashews and dates together in hot water for a minimum of 10 minutes, or in cold water for at least 2 hours.
Drain the cashews and dates and blend them with vanilla and fresh water. If the cashews are still warm from soaking, cool them under running water or have a warm parfait. Blend on high for at least one minute. If the mixture looks too thick or dry, add a little more water until it becomes light, thick, and fluffy.
Turn the blender off and add the raspberries on top of the mixture, then pulse once.
You can use any other berry instead of raspberries; frozen is best, but fresh works too. If using a tart berry like redcurrant, add extra dates for sweetness.