Gooseberry Baobab and Almond Dessert came about to celebrate my friend, Michelle’s birthday. It was a warm gorgeous sunny evening and the sun was streaming through my flat. I had just come from work. I was time limited and I wanted to create something simply and nourishing. In this recipe I use frozen gooseberries. Ideally they would have been fresh in the first instance. I like the way, an hour before I started I de-thawed the gooseberry – this means that as you bite into a gooseberry this delicious mouth-watery texture hits the palate and then you get the taste of the creamy dessert. Love it. Thanks, Michelle…
Blanched almonds, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 500ml vegan cream
- 100g almonds, blanched ground
- 25g baobab powder
- 4tbs flaxseeds, ground
- 100g unrefined raw coconut sugar
- 250g gooseberries, frozen
Instructions
- Take the gooseberries out from the freeze and thaw for about an hour. Leave to one side.
- Place the cream in a food processor. Add the almonds, baobab, flaxseeds. Combine well.
- Add the sugar. Taste to see if the quantity of sugar satisfies your needs. For me this is sufficient for the dessert.
- Place the dessert into four serving bowls. Leave to one side in the fridge for about an hour.
- When ready to serve evenly sprinkle the gooseberries on top of the dessert.
- Serve.
