Jessica Turner Rich in Omega 3, protein, fibre and antioxidants, enjoy this delicious dairy and gluten-free dessert as an afternoon treat for clients or staff.
Ingredients
200g hulled strawberries (or other seasonal fruits)
100ml coconut milk
half a lime, juiced
1/4 vanilla bean, seeds scraped out
50g chia seeds
1 tsp honey (depending on sweetness of fruits)
2-3 sprigs mint, chopped
Cashew and coconut cream:
80g raw cashew nuts, boiled in water for 15 minutes then drained and rinsed cold
100ml coconut milk
1 tsp honey and 1 sliver vanilla bean seed
Method
- Blend all ingredients except chia seeds in a blender to a smooth consistency.
- Stir in the seeds and mix 3 times over half an hour period whilst the seeds are swelling and absorbing liquid.
- Cashew and coconut cream: Blend the cashews, coconut cream, honey and vanilla in a blender to a creamy semi whipped consistency then refrigerate. Pipe or spoon mix into glasses and top with a separate thin layer of cashew and coconut cream. Refrigerate until required and garnish with sliced strawberries, mint and a sprinkle of a few chia seeds.
- Tip: You can replace strawberries with other seasonal fruits and other herbs such as lemon balm, lemon verbena, sweet basil or Russian tarragon.
Serves 6
Recipe by Gwinganna Lifestyle Retreat gwinganna.com
