Lemon sponge, lemon creme dessert – Raw and vegan
I mentioned this absolutely amazing lemon sponge dessert we made while doing the Deborah Durrant TASTE raw food course.
See this post
Finally got to make it again at one of our dinner parties, and of course it was a hit!
So thanks to Deborah for all these stunning ideas and recipes!
Sponge base –
3/4 C almond pulp
1/4 C almond flour
1/2 C coconut flour
2/3 C agave nectar
1/2 t lemon extract
1/2 t vanilla extract
1 T lemon zest
1 – Gently fold together the almond pulp, almond flour and coconut flour in a lrge bowl.
2 – Mix in the remaining ingredients.
3 – Divide the mixture into 6 individual 7 cm round moulds, and press down very firmly. I do this on a piece of baking parchment on a small chopping board.
4 – Put in fridge to firm.
Lemon Creme –
1 + 1/2 C raw cashews, soaked
3/4 C coconut meat (We cant get that here so I use coconut flakes that have been soaked in warm water overnight)
1/2 C lemon juice
1/4 C agave nectar
1 T lucuma powder
2 T nutritional yeast
1 T lemon zest
1/2 C coconut oil
3/4 t soy lecithin
1 – Blend all the ingredients together until smooth in a high speed blender, adding coconut oil and lecithin last.
2 – Pour over the chilled sponge bases and return to fridge to set.
Note – You might have to add a little extra lemon juice or liquid to get the blender going as it is quite a thick mixture.
Probably need quite a bit of blending to get the required smoothness. You definitely get a smoother result using coconut meat.
1 – Gently ease them from the moulds onto plates.
2 – I had made a fresh raspberry coulis or sauce, which I poured over.
3 – Sprinkle a few nuts on top.
Thanks again to Deborah Durrant for all the inspiration.
If you are in the UK, I can heartily recommend Deborah’s FEAST and TASTE courses. Find out about them at her website Deliciously Raw.