This is taken from Divya Alter’s summer recipes. It’s a sweet-sour, creamy and refreshing and more nourishing than ice cream.
The cashews make for a rich dessert so you don’t need much to feel satiated. That did not stop Mr. B from having two. The balance of sweet and sour is perfect. I reduced the sugar from the original recipe as I prefer a tarter dessert. The vanilla and cardamom add to the sweetness and the cardamom offsets the way your system reacts to sugar.
New ingredient alert: Sunflower lecithin – SL is a natural emulsifier, creating a mousse like texture. The most well-known benefit of lecithin is its ability to lower cholesterol. Some breastfeeding experts recommend it as it can decrease the viscosity of your milk. It has been seen to help with digestion, especially those with ulcerative colitis and IBS. Lecithin contains choline which is a chemical your brain uses to communicate. Clinical research suggests that a diet rich in choline can lead to a sharper memory and help people with Alzheimer’s.
Ingredients
Serving: 6-8 servings
- 1.5 cups cashews, soaked overnight, drained and rinsed
- ¾ cup almond or plant milk
- ½ cup fresh lime juice
- 1/3 cup raw organic cane sugar
- 1.5 tsp. vanilla extract
- ½ tsp. cardamom
- 1 tbsp. sunflower lecithin
- ¼ cup plus 2 tbsp. melted coconut oil
Method
- Combine the cashews, almond milk, lime juice, sugar, vanilla and cardamom in a blender and blend till smooth
- Add the lecithin and coconut oil and blend till incorporated
- Pour into ramekins
- Refrigerate till set, c. 4-6 hours
- Decorate with lime slices and berries
