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
- Line the base and sides of 6 —cm springform tins. Set aside.
- To make the base place the brazil nuts and coconut in a food processor. Process until mixture resembles fine breadcrumbs.
- Add the remaining ingredients and process until mixture comes together. Divide mixture amongst the 6 tins and gently press into the base. Set aside
- 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.
- 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.
- When ready to serve remove cakes from the refrigerator. Remove the tins and place on serving plate.
- Decorate with flavoured coconut yoghurt*, cantaloupe balls and edible flowers.
- Enjoy!