Makes 4 x 100ml jars
If you have guests over, lemon desserts are always a winner. The base of these pots is the nuttiest, most delicious biscuit you will ever try, while the drizzling of good-quality, dark chocolate adds indulgence. Add to that the coconut cream and lemon concoction on top, and you take it to another level.
They don’t keep very well so it’s best to eat them straight from the oven or reheat them if you have made them a couple of hours ahead to keep the pudding lovely and fluffy.
FOR THE BASE:
- 100g of gluten-free oats
- 100g of raw almonds, skin on
- ½ tsp of sea salt
- 2 tbsp of maple syrup
- 65–75g of coconut oil, melted
FOR THE TOPPING:
- 100g of cashew nuts
- 200g of block coconut cream, warmed in a bowl of hot water until soft
- 2 tbsp of cornflour
- ½ tsp of sea salt
- grated zest and juice of 3 lemons
- 4 tbsp of maple syrup, plus extra to taste
- Soak the cashew nuts for the topping in a bowl of cold water overnight, then drain.
- The next day, preheat the oven to 175°C/350°F/Gas mark 4.
- Blitz the oats, almonds and sea salt together in a food processor or blender until it forms very fine crumbs. Gradually add the maple syrup and melted coconut oil until it starts to come together like a dough. Press this into the bottom of your jars, place on a baking tray and bake in the hot oven for about 15–20 minutes until golden on top.
- Add the soaked cashews to the clean food processor or blender, squeeze in the coconut cream (which should be all soft and melted), the cornflour, sea salt, grated lemon zest and juice and the maple syrup and blend until smooth, thick and creamy. Taste. If it’s a little on the sharp side, add some more maple syrup until you reach the desired sweetness.
- Pour the topping onto the cooked bases in the jars and return to the oven for about 20–25 minutes until just set – they should still have a little wobble in the centre. Devour instantly!
Recipe taken from Jar Food: Recipes For On-The-Go By Dominique Eloïse Alexander (£9.99, Pavilion).
Photography by Clare Winfield