Raw Cashew Date Cream with Nut Crumble

Preparation

Soak the cashews in water for 2-4 hours. Preheat the oven to 180°C top and bottom heat. Grind the almonds and finely chop the hazelnuts.

Preparing the nut crumble

Melt the coconut oil in a small pan, then add the maple syrup, vanilla extract, cinnamon and cardamom and mix. Add the ground almonds and chopped hazelnuts to the pan, remove from the heat and stir the mixture well. Spread the crumble mixture on a baking tray lined with baking paper and bake in the oven for 10 minutes.

Preparation of the raw cashew date cream

Drain the soaked cashews and rinse well. Place in a blender with the dates, maple syrup, vanilla, lemon juice, salt and almond milk and blend until smooth. Chill until ready to serve.

Preparing the blueberry and rosemary sauce

To make the sauce, heat the frozen blueberries in a pan over a medium heat. Add the finely chopped rosemary to the pan and simmer for a few minutes. Season to taste with lemon and maple syrup. Depending on the consistency, thicken the sauce with a little locust bean gum.

Break apart the nut crumbles, arrange on plates, scoop the cashew date cream onto the crumbles using an ice cream scoop and serve with the blueberry and rosemary sauce.