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Cashew pudding “Lovely Lemon Licorice” ✨

Dairy free raw cashew lemon pudding with licorice cookie crumble

Ah, may I proudly present: delicious, zesty lemon cashew pudding with lovely licorice “cookie crumble”!

For a longer time I had been graving lemon and licorice, and had been thinking about a perfect recipe to combine these. When I gave it a thought, it turned out that this combination would be perfect fit for oh so many recipes (so the “to do” list of recipes just gets longer and longer!), but this time I ended making cashew pudding (always a good choice!).

The active cooking time for this pudding is short, but the cashews should be soaked in order to get smooth texture for the pudding. So, I was left with a lot of time to build up a perfect “cookie crumble” for the licorice-part of the pudding. And oh boy I did some testing – enjoyed every moment, haha. Finally the “cookie crumble” was so good, that I decided to stick with it. The hardest part of this recipe, by the way, was not to eat all the crumble before the pudding itself was ready, but luckily there was some left for the portions as well.

This pudding is versatile: it’s perfect as a dessert but goes well for a snack as well. And I must point out, the pudding is very nutritious too: thanks to all the nuts and seeds, it’s packed with all the goodies.

But, without going more into details, let’s continue to the recipe itself – hope you love it too!

Tuulia
xx

Dairt free raw cashew lemon pudding with licorice cookie crumble

Cashew pudding “Lovely Lemon Licorice”

two – three portions

2 dl cashew nuts (soaked over night or at least 4 hours)
juice of one smallish lemon
approx. 1,5-2 dl coconut milk
1 tbsp chia seeds
piece of banana

“cookie crumble”
1 dl gluten free oat flakes
0,5 dl sun flower seeds
0,5 dl peeled hemp seed
4 soft medjool dates
2-3 tsp strong raw licorice powder (for example Urtekram or Lakritsfabriken)
a pinch of salt

1. Prepare the “cookie crumble”: place all the ingredients into blender and blend until cookie dough starts to build up. Scoop the dough from the blender and set aside for a moment.

2. Put the soaked nuts and lemon juice into blender, and blend until the nuts are crushed. Add coconut milk, chia and a piece of banana, and blend a little bit more. Add coconut milk, if needed – the texture should be smooth and lovely.

3. Check the flavor – add more banana or lemon if needed. When the flavor is perfect, place into fridge for a moment.

4. Put the “cookie crumble” on on the bottom of the cup, spoon the pudding on top, and decorate with the crumble.

5. Ready – enjoy! ✨

Dairy free raw cashew lemon pudding with licorice cookie crumble

 

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