The raw vanilla and berry Christmas wreath is totally being remade for our Christmas dessert next week. I wanted to make something super cute, delicious and wholesome because that’s the way I prefer to eat ;and I know many if you do, too). I just feel 100% better if I’m eating whole foods!
This recipe was made in partnership with @heilalavanilla using their new, budget-friendly vanilla baking blends (available at supermarkets). I really hope you try this- it’s DELIGHTFUL 😜
Raw vegan Christmas wreath
2 cups raw cashews, soaked 4 hours in filtered water
1/3 cup pure maple syrup
3/4 cup almond milk
2 Tbsp @heilalavanilla baking blend vanilla
Finely grated zest of 1 lemon
1/4cup lemon juice
1/3 cup coconut oil
Handful of pecans
2 Tbsp caco nibs
Raspberry 'compote' (simply heat berries with a splash of water, and mash to form a sauce)
1. Drain cashews and rinse well. Add to blender with remaining ingredients and blend on high for 1-2 mins, or until super smooth. Taste, and add more lemon if preferred. Pour mix into desired moulds (I used small, silicone half spheres, but little silicone muffin moulds would work too) and set in the freezer 4+ hours.
2. Before serving, remove cakes from the freezer ad their moulds. Allow to defrost slowly in the fridge.
3. To serve, add pecans and taco nibs to food processor and pulse to forms large crumbs. Arrange crumps in a circle on desired serving platter, and then top with cakes to form a wreath. Top with coconut yoghurt, raspberry compote and fresh berries. Enjoy immediately, or store in the fridge for a few hours.