The Love Cup
The Love Cup
The key thing that makes this special is the cashew layer, even though it’s still good without, but then it’s just a chia pudding. This batch of cashew cream yields 2 cups — freeze some and decadently enjoy the rest. If the season’s too early for fresh mango, use frozen or sub for any seasonal […]
Servings
2
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- ¼ cup chia seeds
- 200mL coconut water
- ½ cup desiccated coconut
- Splash of maple syrup (optional)
- Pinch sea salt
- 2 mangoes, flesh diced
- 2⁄3 cup mixed berries
- 80g quality gluten-free granola
- Cashew Cream
- 1½ cups raw cashews, soaked overnight in 2 cups cold water, drained & rinsed
- 1 cup fresh cold water
- 2 tbsp maple syrup
- Pinch sea salt
Method
- For the cashew cream, place the soaked and rinsed cashews in a blender with fresh cold water and blend until super creamy. You need a good blender for this. Scrape the mix down with a spatula to help it blend evenly and add extra water if you need. Add the maple syrup and salt and blend well to combine. Reserve about 80g for the love cups and freeze the rest or keep in the fridge for up to 5 days.
- Soak the chia seeds overnight in the coconut water to make a chia pudding (you can get away with much shorter than this but ideally soak them for at least 1 hour). Again, add extra coconut water if the chia seems a little dry.
- Stir the desiccated coconut through the pudding and add a splash of maple syrup and a pinch of salt.
- Spoon the pudding into serving glasses, then add the rest of the ingredients in layers starting with the mango, then the cashew cream and then the berries. Finally, scatter the granola on top.
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