22/08/2025
Blackberries are free and perfect made up as a creamy blackberry dessert!
There is still time to pick them before they go over and make this quick, satisfying dessert which freezes well...
Makes around 8 ramekins and because they are very rich, they are ideal for sharing or have a whole one to yourself for breakfast!
You can make them with a cheesecake base, but I find it works equally well without a base.
For the base:
50g ground almonds or other ground seeds or nuts
15g coconut oil or butter
10g peanut or almond butter or tahini
10g or 2tsp of maple syrup
55g oats
25g soft brown sugar or coconut sugar
½ tsp ground cinnamon
Melt the coconut oil and combine with the nut butter or tahini and maple syrup then add all the other ingredients. Mix well and press down into ramekins or silicone moulds or into a lined dish if you want to make just one large dessert.
Cook in a preheated oven at 160C/350F for around 15 minutes or until golden.
Allow to cool and then top with the fruit mix.
For the filling:
100g of cashew nuts, soaked for at least 1 hour in hot water.
Pinch of salt
Around 80g of maple syrup
Zest and juice of 2 unwaxed lemons or 3 limes
Around 160g of coconut cream (available as pure coconut cream in a 160g tin or separate from a large tin of full fat coconut milk)
200 to 300g of blackberries or blackcurrants. The quantity will vary depending on how juicy the fruit is.
Drain the soaked cashew nuts and blitz to a creamy texture. Then add the coconut cream, maple syrup, lemon/lime juice and zest, pinch of salt followed by the berries. Blitz until smooth and creamy.
Taste and adjust sweetness according to taste. Pour into the containers and chill for a few hours to allow the coconut to solidify. It will also freeze well. Take out 20 minutes before serving.
Enjoy!
❤️
