John Myers
Ingredients for 1 servings:
- 300 ml oat milk (oat drink)
- 40 g pitted dates
- 1 packet of vanilla pudding powder
- 50 g coconut yoghurt (yoghurt alternative)
Instructions
Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes
vegan, sugar-free
Chop the pitted dates, add them to the oat milk, and let them soak for a quarter of an hour. Then blend the mixture with a hand blender (or mixer) until almost no date pieces are visible. Next, make a pudding with the date-oat milk according to the package instructions, but without the sugar. Let the finished pudding cool slightly, stirring frequently. Finally, stir the coconut yogurt into the mixture. This can now be quickly used as a pudding cream to decorate cakes or tarts. Then refrigerate so that the cream can completely set. I came up with this cream because I wanted to make a sugar-free cake cream for our youngest daughter. Since she shouldn’t have too many dairy products yet, I opted for the vegan version. Instead of the oat milk, you can also use milk or other milk alternatives, depending on your personal preference. This also applies to the yogurt, of course. The leftover cream is also delicious on its own.
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