201810-Apricot-cashew-cream.jpg

mango and peach pot

Serves: 2

Preparation Time: 15mins.

Ingredients:

Fruit layer:

  • 1 mango - peeled and pitted

  • 1 orange - peeled

  • 2 peaches - pitted

  • 1 tablespoon chia seeds

Cashew cream:

  • 150g cashews

  • 250ml tap water

  • ½ teaspoon vanilla extract

Possible Toppings:

Method:

  1. Chop the mango, orange and peaches. Place in a blender for just 5 seconds to get a puree texture with still a few fruit chunks in it.

  2. Pour the puree into a glass jar.

  3. Add the chia seeds and stir. Then store in the fridge for 10mins. to allow the chia seeds to gel.

  4. Make the cashew cream by adding the cashews and water to a blender for 1min. until a creamy texture forms.

  5. Remove the jar from the fridge and pour the cashew cream over the top of the fruit and chia mix.

  6. Sprinkle the Granola and handful of cranberries and/or raisins on top.

  7. Put back into the fridge with the lid on and store for 1 hour before serving. You can also leave them overnight for a delicious healthy breakfast in the morning. 

Penny recommends:

  • You can swap the mango and peaches for other fruits e.g. strawberries, rasberries or a banana.

  • To get a smooth cashew cream, add water to the blender bit by bit and increase the speed gradually from slow too fast. You may have to add a bit more water if you still have cashew chunks or a few more cashews if the cream is too runny.

© 2019 Reconnect with Nature.

Artwork by Jon Gilbert

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