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352 kcal
630 min.
Vegan coconut-apricot dessert

Recipe for Vegan coconut-apricot dessert

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x portion

NaN g

352 kcal

x g

1 kcal

351.7
Calories
9.9g
Prot.
22.9g
Fat
26.2g
Carbs

Ingredients (servings):

3

Converted ingredients are going to appear on the shopping list

  • Coconut milk1.75× cup (402.5 ml)
  • Apricots7× piece (280 g)
  • Almonds3× handful (90 g)
  • Currants1× handful (40 g)
  • Cashew nuts, plain1× handful (35 g)
  • Erythritol1× tablespoon (10 g)
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How to make Vegan coconut-apricot dessert

  1. 1. Chill the coconut milk overnight in the fridge, and soak the cashew nuts in water, also leaving them overnight.

  2. 2. Grind the almonds into a fine powder. Wash the apricots and remove the pits.

  3. 3. Blend half of the apricots with the thick part of the coconut milk, cashews, and erythritol into a smooth paste.

  4. 4. Chop the remaining apricots into small cubes.

  5. 5. At the bottom of a jar, place the ground almonds. Then add the coconut mixture. Place the dessert in the fridge for an hour.

  6. 6. Serve the dessert with apricot pieces and currants.

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