Macadamia-Cashew-Lavender & Blueberry Cream with a Coconut & Sesame Crunch


#nadiadamasoxgarnierbio

FINALLY-  the recipe of my „Macadamia-Cashew-Lavender & Blueberry Cream with a Coconut & Sesame Crunch“ that I exclusively made for GARNIER Bio is here!

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It’s so delicious and perfect dessert for warm summer days! But why lavender? I created this recipe for the launch of the new Garnier Bio organic & vegan skincare range a couple of month ago, where I made dessert for all the guests. And because the new products come with scents like Thyme, Lavender, Argan-Oil or Lemongrass (they’re so goood!!)- I decided to experiment with Lavender for one of the desserts and couldn’t be happier I did!

SO- If you’ve never tried it before- it’s about to get time because each bite of this will carry you straight into a purple dreamland (and when the bowl is empty, simply put on the lavender face oil overnight to make the lavender experience perfect and sleep with a happy smile on your belly, as well as on your face! ;)


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Macadamia-Cashew-Lavender & Blueberry Cream with a Coconut & Sesame Crunch

serves 3-4 people as a dessert
gluten free, dairy free, refined sugar free, vegan


FOR THE CRUNCH
100 g coconut chips, unsweetened
60 g sesame seeds
60 ml maple syrup
1/4 tsp himalayan salt
1/2 tsp vanilla bean paste or extract

FOR THE CREAM
80 g macadamia nuts (soaked*)
120 g cashews, roasted
280 ml coconut milk, full fat
12-16 drops of essential lavender-oil
(quantity depends on how lavender-y you like it. Add about 10 drops at first, taste it and add more afterwards if desired) 
1 tsp vanilla bean paste or extract
1 dash of himalayan salt
120 ml maple syrup
1 lime, juice

+300 g blueberries, frozen
+ some fresh blueberries or blackberries
 

HOW TO MAKE

  1. Preheat the convection oven to 160°C and line a baking tray with parchment paper. Roast the cashews in the preheated oven for about 8-10 minutes, take out of the oven, add in a bowl & leave to cool completely.

  2. To make the crunch, add all the ingredients for the crunch in a bowl, carefully stir it until well combined. Evenly spread on the baking tray & bake for 10-14 minutes until golden-brown. Remove from the oven, leave to cool completely.

  3. Add the frozen blueberries in a small saucepan, add 2 tsp of water and on low heat, thaw and warm up until soft and the juice comes out of the berries. Take off the heat, add into a bowl and let cool.

  4. For the cream, add the macadamia nuts with all the remaining ingredients of the cream into a powerful blender and blend until super smooth & creamy. Also add 1/3 of the cooled blueberries, the juice of the lime and blend again until well combined and creamy.

    (If you have time- I highly request to put the cream into the fridge for about 2 hours to make it even more refreshing and better in the taste)

  5. Divide the remaining blueberries into 2-4 bowls, top with the lavender cream, some of the crunch crunch & a handful of fresh berries. With each bite, make sure to get some of each component on the spoon to experience the full taste explosion and enjoy, mhhhh!


TIPP:

  • *Soak the macadamias and roasted cashews in water overnight and then drain & rinse them well before making the cream. This will soften the nuts, make an even more smooth and creamy result AND- soaked nuts are also easier to digest!