Should you want a decadent dessert to impress your guests or just enjoy it yourself at the end of a long day, look no further.
My tofu-cashew dessert bowls are an easier and quicker version of raw cakes that need to firm up in freezer. As they go in bowls, there’s no stress about cutting nice pieces and about whether the cake is firm enough or maybe too frozen.
I use no sugar (only 1 tsp. of agave syrup in the swirl) or oil in this tofu-cashew dessert recipe, making it a healthy whole foods plant-based treat. Of course you should also remember that nuts and tofu are quite high in fat content, so try not to overeat (if you can).
Ingredients |3 very fair servings|
First things to through into blender:
|1 cup cashews, soaked|
|175g (6.2oz) silken tofu|
|A handful of shredded coconut|
|1 tbsp. peanut butter|
|1 small banana|
|Pinch of seal salt|
|30ml (1oz) water|
|2 tbsps. raw cacao powder (blend into half of the batter)|
|1 tbsp. peanut butter|
|1 tsp. agave syrup|
Mix in at the end:
|3 tbsps. raisins, soaked in rum|
|4 figs, chopped|
Soak raisins in rum (not a must). Of course discard the rum from kids’ bowls.
Soak cashews in water for 2-2.5 hours. Rinse and drain.
Throw the ingredients in the first table (except cacao powder) into blender. Blend until smooth batter forms.
Now, put half of the mixture into a bowl and add cacao powder to the half in the blender.
Mix half of raisins and chopped figs into brown batter and the other half into white batter.
Prepare the swirl by mixing together peanut butter (room temperature) and agave syrup.
Now, start compiling the bowls. Put brown and white batter into bowls by turns. Add small balls of peanut butter mix here and there.
When you come to the last layer, add about 5 peanut butter balls on top. Now, it’s about your creativity and art skills. Take sushi stick and make some nice swirls on top of the dessert.
- You may garnish with fresh berries (blueberries, raspberries, blackcurrants etc.).
- If you are a real sweet tooth, add more raisins and figs.
Nele Liivlaid: founder of Nutriplanet.org She has been into healthy eating for many years, but developed a more profound interest in nutrition and related diseases when she started reading The China Study and other special books on nutrition. After being in real estate and hospitality business for more than 10 years she decided to totally change her path to spread the word about healthy and sustainable nutrition and lifestyle.