Banana Cashew Cream Trifle with Maple Toasted Almonds.
To make the cashew & silken tofu cream: Blend 1 cup of soaked raw cashews (minus soaking liquid), 1 box of organic GMO-free silken tofu (drain residual liquid from box), and 1 tsp fresh lemon juice.
Blend in a high powered blender or food processor until creamy. You will have to scrape down the sides a few times, to ensure the cashews are broken down.
Add 1 tbsp of maple syrup to the cashew/silken tofu cream, which is meant to balance the sweetness of the other ingredients in this dessert, so doesn’t require much syrup. Let the cream chill in the fridge while you prep the other components.
Soak/rehydrate 1 cup of dates and remove the pits.
Make the date caramel: Blend the pitted, soaked dates in a high powered blender with a little water – to allow the dates to blend. Add 1 tbsp of water at a time to ensure the sauce remains thick.
For the maple toasted almonds: Add 1 tbsp of maple syrup to 1 cup of almonds and combine.
Roast the almonds in a 350 degree over for 5-7 min until golden and crunchy.
Once the almonds have cooled, cut them into chunks.
Cut the banana into thin slices.
Build the trifle!
Add a layer of cream to the bottom of the jar, then a couple banana slices, a dollop of date caramel, and small handful of maple toasted almonds.
Dessert in a mason jar to go! This is a great sweet summer treat to bring to a picnic.
This is a delicious dessert made from only whole and nutritious plant-based ingredients. It provides plenty of protein from the (organic GMO-free) silken tofu and nuts, as well as healthy unsaturated fats. This is a healthier version of a classic comforting dish, that would traditionally be created with saturated fat and cholesterol-rich animal products (eggs, cream, milk).
– The soaked cashews and silken tofu creates a creamy, velvety custard texture when blended, making for a great custard alternative. Cashews are also a good source of plant-protein, iron, magnesium, manganese, zinc, selenium, potassium, and vitamin K.
– The maple roasted almonds provides a crunchy textural contrast, instead of cake, which is normally used trifles. Almonds are a source of plant-protein, Vitamin E, B Vitamins, calcium, iron, magnesium, potassium, and zinc.
– Instead of using refined sugars, the dates and banana provide natural sweetness, while offering minerals, vitamins, and fiber – which helps keep blood sugar stable. A small amount of added sweetener is used in the form of maple syrup, which is an un-processed product, and my preferred sweetener of choice.
– The cashew/silken-tofu ‘cream’ can also be loosened with water and made into a dairy-free ‘yogurt’ or ‘mayo’.
– The date ‘caramel’ can also be loosened with some water and use like maple syrup or honey. Derived from whole dried fruit, date paste is one of the healthiest sweetener options.
– St. Leon is a local independent maple syrup company that I am proud to be working with! They produce high quality organic pure syrup from the Eastern Townships, just outside of Montreal.