Good Afternoon! I hope this finds you all well. As I sit here typing this I have to be honest with you all and let you know I am munching away on this recipe that I am just about to share with you …. as my lunch …. and we may have had it for afternoon tea yesterday too ….. it is quite addictive ….when making it my home smells amazing, full of Christmas scents, like cinnamon and orange …. it’s a great recipe to enjoy whilst socialising with family and friends during this warm weather …. I hope you love it as much as we do!

sweet festive dukkah with cashew and coconut cream

cashew and coconut cream

2 cups raw cashews

1 cup coconut milk

60ml fresh orange juice

2 tspns maple syrup

sweet festive dukkah

1 cup raw almonds

½ cup sesame seeds

¼ cup raw pistachios

¼ cup chia seeds

1 tspn cinnamon

1cm x 5cm piece of orange rind

2 tblspns rapadura OR brown sugar

pinch salt

cut chunks of fruit of your choice to serve (the favourite’s here are red apple, banana and strawberries)

toothpicks or cocktail forks

Place the raw cashews into a bowl and cover with warm water for 1 hour.

Meanwhile, prepare the dukkah. In a medium saucepan place the almonds, sesame seeds, pistachios, chia seeds and cinnamon. Toast in pan over a medium heat for 5 minutes or until golden and fragrant (stir ingredients often so they don’t burn).
Allow to cool for at least 10 minutes before continuing.

Place the toasted almond mixture into a food processor with the orange rind, rapadura and salt. Process until a crumble is formed. Place some dukkah into a serving bowl and the rest into an airtight container.

Once the cashews are finished soaking, drain them well and place them into a food processor with the coconut milk, orange juice and maple syrup. Blend well. Place this cashew and coconut cream into a serving bowl and the rest into airtight container and refrigerate.

To serve: use your toothpick to pick up a piece of fruit, first dip it into the cashew and coconut cream and then into the sweet dukkah. Enjoy!

Perfect for a not too sweet dessert or a great replacement for cheese and biccies for ‘happy hour’ ….. or you could be like us and eat it for lunch!

Note: Store the leftover dukkah in a cool, dark place (eg pantry) for up to one month.

The leftover cashew and coconut cream can be stored in the fridge for 2-3 days or freeze for 2 months (once it comes out of the freezer and it is defrosted, you may need to put it in the food processer again to smooth it out).

Tips: Leftover dukkah is beautiful sprinkled over salad, roast vegetables, stir fry vegetables, pancakes or on top of icing on cakes!
Leftover cashew and coconut cream will thicken in the fridge, its great to ice cakes or put a dollop on top of your pancakes!