If you haven't already guessed by now my favorite way to celebrate pretty much everything is with a beautiful meal so to celebrate Mother's Day it only seemed fitting to make something really special. My mom is a woman of many talents; sous chef, my number one recipe tester and food styling assistant amongst others. Without my mom's constant encouragement and help this blog wouldn't have lasted more than a few weeks! So the best way to celebrate such an amazing mom is with a very special recipe. Every mum will tell you that they don't want much fuss so this beautiful dessert is just perfect as it takes just minutes to make and can be made in advance. This raspberry and vanilla creme brulee really is the perfect way to end any special meal. This creme brulee has the characteristic creamy texture of this classic French dessert thanks so the naturally creamy nature of the cashews. I am beyond in love with the satisfying crunch of the coconut sugar glaze that gives way to the most beautifully luscious vanilla scented layer which is complimented beautifully by the slightly tart and vibrant raspberries. A truly beautiful dessert for a truly wonderful mom!
Raspberries have a lot more to offer than just their juicy and refreshing flavor. Raspberries are a wonderfully rich source of a wide variety of vitamins and minerals including potassium which plays a vital role in regulating blood pressure. In addition they are extremely high in a wide array of potent anti oxidants including vitamin C that can help slow down the progression of skin aging.
- Raspberry layer:
- 1 cup raspberries (fresh or frozen)
- 1 tbsp maple syrup or raw honey
- 1/2 tsp chia seeds
- Creme brûlée layer:
- 1 cup cashew soaked for 3-4 hours in 1 cup water
- 3 tbsp melted coconut oil
- 3 tbsp maple syrup or raw honey
- 5 tbsp unsweetened almond milk
- 1 tsp vanilla
- To serve:
- Coconut sugar
- Firstly prepare the raspberry layer by placing the berries and sweetener of choice in the blender and blend until smooth.
- Stir in the chia seeds and set aside.
- To make the creme brûlée layer drain the cashews and place on the blender along with the sweetener, coconut oil, vanilla and milk.
- Blend for 4-5 minutes or until smooth.
- Divide the raspberry mixture between the four ramekins.
- Spoon the cashew creme mixture over the berry layer.
- To serve sprinkle 1/2 -1 tsp of coconut sugar over each ramekin.
- Place under the grill on high for 2-3 minutes or until the sugar layer bubbles and is golden.
- Enjoy!