Cashew and currant dessert

Ingredients for 6 servings:

• 300 g currants, red or other fruits
• 300 g cashew nuts
• 500 ml water
• 4 tsp, heaped sugar (coconut blossom sugar)
• 2 tsp heaped psyllium husk powder, 3 tsp heaped sunflower lecithin
• 3 tbsp agave syrup
• 1 tbsp oil (coconut oil)

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Currant-cashew cream can also be used as a cake topping

Soak the cashews in water for one hour and blend with the water in a blender on high for at least two minutes. Melt the coconut oil in a warm water bath and add it to the liquid in the blender. Add the coconut blossom sugar and agave syrup and blend well again. Then add the sunflower lecithin and psyllium husk powder and blend one last time. The mixture will now be quite thick. Transfer this mixture to a large bowl and carefully fold in the currants with a spoon. Immediately transfer the mixture to dessert bowls, cover, and refrigerate for one hour as a dessert. This mixture can also be poured over a raw vegetable base in a cake tin or cake ring. After one night in the refrigerator, the cake can be sliced.