This dairy free cream will set you free (from dairy!) and set nice and firm too 😛 Seriously, if the prep required for this one is turning you off, please give it a shot. It’s actually really easy! With some recipes you can skip the soaking of the nuts if you wish but NOT THIS ONE. Soak your cashews for 4-12 hours. Here’s what I do, the night before I make this, I put the coconut cream in the fridge and soak the cashews. In the morning I drain and rinse the cashews, grab the can out of the fridge and I’m ready to go.
Once made, this cream will set in the fridge but it takes at least 2 hours. If you want this cream to be reliably firm then make it before you need it and chuck it in the fridge. Then you can scoop it onto desserts or even get your dairy-free kicks by squeezing it through a piping bag for some delicious icing or decoration.
Please don’t waste the coconut water/milk that will be left over from this recipe. Use it in a curry, smoothie or soup!
- 1 Can of Coconut Cream (chilled)
- 1 Cup of Cashews (soaked for at least 4 hours)
- 1 Tsp Vanilla Paste/Extract
- 1 Tbs Agave Syrup
– Open coconut cream can and using a spoon (or pouring skills), scoop off the cream down to the level where is has separated into water. Put the cream directly into the Thermomix bowl and retain the water for another recipe.
– Add remaining ingredients and slowly turn up to speed 7 for around 20 seconds.
– Scrape down lid and sides and slowly turn up to speed 8 for 30-60seconds, until smooth.
We have a few variations of this recipe. This is our cold weather (and quiet) version. Sometimes we don’t want to do anything too loud in the Thermomix after our daughter has gone to bed, particularly if we’d had a hard time getting her to sleep, and let’s face it, the Thermomix is anything but quiet! Therefore, we don’t use anything frozen in this recipe. Your avocados and bananas can be chilled if you prefer but we use them at room temperature in cold weather.
- 2 Large Avocados
- 1 Large Banana
- 25-30g Cacao Powder
- 2-4 Dates
– Place all ingredients in the Thermomix and mix on speed 6 for 20 seconds. Serve topped with your favorite crunchy topping like pepitas, goji berries or cacao nibs. Drizzle with some additional honey or agave if desired.
These cookies have the loveliest combination of cacao (or cocoa), dessicated coconut and jam! They are insanely decadent on their own or can be iced if you’re feeling like an extreme Bad-Ass! They are one of Bob’s childhood favourites.
- 120g Olive Oil (or coconut, or butter/margarine – we normally cut in a little bit of cacao butter)
- 130g Dessicated Coconut (or shredded coconut)
- 140g Plain Flour
- 50g Jam of your choice
- 1tsp Baking Powder
- 1tsp Bicarb Soda
– Preheat oven to 200 degrees
(If using coconut oil or cacao butter, place in Thermomix bowl and heat on 60 degrees, speed 2, until melted or melt on stove.)
– Place all ingredients in Thermomix bowl and mix on speed 5 , until combined
(If not using a Thermomix, simply combine all ingredients in a mixing bowl or food processor.)
– Form mixture using a tablespoon and shape into a “puck” shape approximately 1cm thick and gently squish with a fork.
– Bake for 8-15 mins depending on your oven.
– Remove cookies at first sign of edges browning (or just before then once you’ve made them a few times) & allow to cool. Cookies will set as they cool.
Find the ingredients to make this recipe: