Prep Time: 5 min | Difficulty: Easy
Ingredients for the Crème:
1 tsp. coconut oil
1 tbs. maple syrup
1/2 tsp. vanilla
1 cup of raw cashew nuts
1/2 cup of almond milk
1/2 tsp. lime
Ingredients for the Cassis “Liqueur”:
1 cup of black currant
1 1/2 cup of filtered water
1 tsp. coconut butter
Directions for the Crème:
As much as possible, buy all organic ingredients. Wash the papaya with veggie wash or diluted hydrogen peroxide. Rinse well.
Cut the papaya in half and de-seed it. Using a spoon, scoop the papaya and put it in the high-speed blender. For better flavor it is best not to scoop too close to the skin.
Place the rest of the ingredients in the blender and blend until smooth.
Pour it in a bowl and put it in the fridge for 45 minutes.
Directions for the Cassis “Liqueur”:
Place the black currants, water and coconut butter in the high-speed blender and blend until it looks like a liqueur. Pour it in a bottle and refrigerate it for 30 minutes.
How to Serve:
Serve cold in a bowl or glass with a splash of the Cassis “Liqueur” and garnish it with a blackberry.