cantaloupe-custard-ginger-cakes-recipe

Cantaloupe Custard Ginger Cakes

These little vegan cantaloupe custard cakes are little rays of sunshine, packed full of flavour from our friends at Deliciously Legal.

Ingredients

GINGER BISCUIT BASE

200 g brazil nuts
100 g desicated coconut
120 g rice malt syrup or maple syrup
100 g coconut oil softened
2-3 tsp ground ginger
1 pinch pink himalayan salt

CANTALOUPE CUSTARD

600 g cantaloupe flesh
380 g tofu drained
200 g macadamia nuts
160 g rice malt syrup or maple syrup
125 ml plantasbed mylk
1 squeeze lime juice
1 pinch pink himalayan salt
3 tsp gelatin dissolved in 1 tbsp boiling water

TO DECORATE

coconut yoghurt
cantaloupe balls
edible flowers

Method

  1. Line the base and sides of 6 —cm springform tins. Set aside.
  2. To make the base place the brazil nuts and coconut in a food processor. Process until mixture resembles fine breadcrumbs.
  3. Add the remaining ingredients and process until mixture comes together. Divide mixture amongst the 6 tins and gently press into the base. Set aside
  4. To make the custard place all ingredients expect the setting agent into a high-speed blender. Blend until very smooth and creamy. Adjust sweetness to your liking.
  5. Add the setting agent and blend until very well combined. Pour mixture evenly amongst the 6 tins. Place in the refrigerator for 4 hours or until set.
  6. When ready to serve remove cakes from the refrigerator. Remove the tins and place on serving plate.
  7. Decorate with flavoured coconut yoghurt*, cantaloupe balls and edible flowers.
  8. Enjoy!