Vegan Pudding with Fruit Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 ½ cups Raspberries
- ½ lemon (juiced)
- 2 Tbsps Agave syrup
- 2 cups Soy yogurt
- 2 cups coconut milk yogurt
- 1 cup Hazelnuts (chopped)
- ground cinnamon
Preparation steps
1.
Combine the raspberries, lemon juice, agave nectar, and two tablespoons of water in a saucepan.
2.
Cook over a low heat, stirring occasionally, until the raspberries are soft and juicy. Puree in a food processor or blender until smooth.
3.
Pass the puree through a fine sieve into a bowl. Cover and chill until needed.
4.
Mix together the two yoghurts and divide between four serving cups or pots.
5.
Toast the chopped hazelnuts with a pinch of ground cinnamon in a dry frying pan set over a medium heat. Once the nuts are aromatic and golden, remove from the pan and leave them to cool slightly.
6.
Top the yoghurt with raspberry coulis and chopped hazelnuts before serving.
