16 Mar 2013

orange lavender pudding with cashews


This recipe creates a pudding that is creamy, fresh and - let's face it - pretty cute. I love using fruit in desserts because... okay wait do I actually have to explain? This is a raw, vegan blog; obviously I like fruit. It's colourful, naturally sweet, nutritious and generally the all-around perfect food. You can practically live off fruit. The benefits of eating nature's vibrantly coloured candy are too many to count. Just eat a lot of it, okay?


Last night I was scouring the internet looking for some dessert recipes I could turn into raw vegan versions. I didn't actually find a recipe for an orange pudding but somehow it got lodged in my brain and stayed there. So I made it. At 10:00 PM while dancing to lame pop music. Yep. The idea to add lavender came this morning, while I was setting up the pudding for photos. I know I say this about a ton of things like chocolate, dates, bananas, coconut, etc. - but you really can't go wrong with lavender!


The recipe can't get much simpler or more whole-foods: blend some cashews, dates and oranges. Add some coconut oil and put it in the fridge. Sorted (as they say in the UK)! The next morning you have a luscious, sweet citrus infused treat to enjoy at anytime of the day because it's so healthy. Pudding for breakfast? Excellent. Lunch? Good choice. Snack? Go for it. Dinner? Alright, you must really like pudding. You should probably eat something else with dinner. Weirdo.


orange lavender pudding: serves 4

2 peeled oranges
1 cup cashews
1 cup dates
1-2 tablespoons melted coconut oil
1 teaspoon dried lavender flowers

Blend all the ingredients until smooth. If it is too thick, add the juice of another orange or two. Scoop into small, single serving dishes (like ramekins) and leave in the fridge overnight. The next day decorate the pudding with orange zest and slices, and more lavender flowers if you like. Get sexy with it.