Decadent coconut milk and recent, candy berries mingle on this irresistible recipe from the One Pot: Three Methods cookbook by Rachel Ama, a preferred London-based blogger and recipe developer. Serve with coconut whipped cream and thick chocolate shavings for some added decadence.
What you want:
For the stewed berries:
6½ cups combined berries (recent or frozen)
¾ cup maple syrup
1 lemon, zested
For the cake:
Stewed berries (see recipe above)
1 tablespoon cornstarch
⅓ cup plus 2 tablespoons maple syrup, divided
1⅓ cups cashews, soaked for 1 hour, then drained
3 tablespoons lemon juice
¼ cup coconut oil
⅔ cup full-fat canned coconut milk
1 teaspoon vanilla extract
¼ teaspoon salt
For the crust:
1 cup walnuts
¾ cup plus 2 tablespoons dates, pitted
¼ teaspoon salt
What you do:
- For the stewed berries, in a deep saucepan over low warmth, place berries. Stir in maple syrup and lemon zest. Simmer for 10 minutes, stirring often. Add cornstarch and simmer, stirring often, for about 5 minutes till combination thickens. Flip off warmth and stir in 2 tablespoons of maple syrup.
- Right into a clear blender, add cashews, lemon juice, coconut oil, remaining maple syrup, coconut milk, vanilla extract, and salt. Mix till utterly clean.
- For the crust, line a 6-inch pie pan with parchment paper. Right into a blender, add walnuts and pulse into small crumbs. Switch to a plate. Into identical blender, add dates and salt, and pulse into small items. Add walnuts to blender and pulse till simply mixed with dates, being cautious to not overmix. Switch combination to a plate and put aside.
- Into ready baking dish, add crust combination and press right down to create a good layer. Pour cashew combination over high and place in freezer for two hours to set. Take away from freezer, and pour stewed berries on high. Return to freezer for one more 2 hours. Serve inside 10 minutes of eradicating from freezer.
