Vanilla cashew cream, raspberry & tahini chocolate sauce topped with crumbly oat cookies.
I bet you haven’t tried a better plant-based dessert to date.

Ingredients & the method for 2 generous portions

For the cashew base
150g of cashews, soaked in boiling water for 30 minutes
6 medjool dates
a few drops of vanilla
a pinch of salt
Drain the cashews, pop everything in a high-speed blender and add just enough cold water to cover the cashews halfway.
Blend until it is the consistency of yogurt, add a splash more water if needed.

For the chocolate sauce:
2 tablespoons of tahini
1 teaspoon of soy sauce (trust the process)
1.5 tablespoons of raw cacao or 2 tablespoons of good quality cocoa
3 tablespoons of agave
a few drops of vanilla
2 tablespoons of water
Mix everything in a bowl until silky.

For the oat cookies
50g of oats
25g of flax seeds
2 tablespoons of coconut oil
2 tablespoons of agave
1/2 teaspoon of cinnamon
a pinch of sea salt
Put the oven on 180 degrees C.
Line a baking tray with baking paper.
Melt the coconut oil in a small pan.
Blend the oats and flax seeds in a blender or coffee grinder until it turns into flour.
Mix everything together in a cereal bowl.
Take a heaped teaspoon of the mixture. Pop it on the baking tray. Repeat until all of the mix is gone.
You should have 6-8 blobs, just make sure to leave some space between them because they will spread out.
Bake in the oven for 10-15 minutes until golden.

For the raspberry
1 punnet of raspberries
1/2 tablespoons of agave
Take 6 raspberries out of the punnet.
Mash the rest with a fork to form a rough puree. Adjust the taste with some agave if it’s too acidic.

To assemble:
Divide the cashew cream between two bowls.
Add a heaped tablespoon of raspberry puree, roughly stir in.
Ladle over a tablespoon of chocolate mix.
Top with the raspberries and a couple of crumbled cookies.