White Chocolate & Raspberry Cake Jars
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White Chocolate & Raspberry Cake Jars
Recipe by Magdalena Roze
Ingredients:
2 cup raw cashews
1/2-1 cup water or plant milk.
1 teaspoon vanilla
80g block PANA White Baking Chocolate
Maple syrup to taste
Pinch sea salt
1 1/2 cups crushed gluten free vegan biscuits OR granola clusters if serving for breakfast.
1 Punnet of raspberries
METHOD
Soak cashews in filtered water for at least 4 hours. If it needs to be speedy, then soak in boiling water for at least 15 minutes but a proper pre-soak is much better.
When cashews are almost ready, melt white chocolate on a stove using a double boiler method and leave to cool.
When ready, drain the cashews and put them in a high-speed blender, add vanilla, sea salt and 1/2 cup of water/plant milk adding more until smooth and creamy as you want it. Pour in the cooled white chocolate and pulse. Check flavour and add maple syrup if you want to sweeten.
To serve, add crushed biscuits or granola to the bottom of 4 glass pots, top with cashew cream, and whole or mashed raspberries.
