Servings: 1 person, Preparation time: 15 minutes, Cooking Time: 15 minutes
3 tbsp Fry’s Vanilla and Chia Kasha
1 cup apples, diced
1 cup frozen blueberries
2 tbsp desiccated coconut
2 tbsp coconut flakes
2 tsp coconut oil
1 tsp maple syrup
Pinch of vanilla
Pinch of cinnamon
1 cup raw unsalted cashews, soaked in water for 2 hours
½ cup water
2 tbsp maple syrup
1 tsp vanilla extract
Pinch of salt
Prepare the cashew cream. Drain the cashews, and discard the soaking water.
Pour the water into the blender, and add the soaked cashews with the maple syrup, vanilla, and salt. Blend on high until smooth and creamy. Adjust the water, sweetener and vanilla to taste.
Transfer to a sealed container in the fridge, and chill for a few hours to thicken.
Move onto the Kasha mixture. Mix the Kasha, maple syrup, desiccated coconut, coconut flakes, coconut oil, vanilla and cinnamon in a bowl. The texture should be fine and slightly crumbly.
In a small ramekin, place the diced apple and frozen blueberries in the Airfryer. Pour the Kasha mixture over the fruit.
Bake at 180°C for 10-12 minutes.
Serve with fresh mint and cashew cream.