Recently my friend Jody Vassallo made a huge claim. She said that this very recipe was the best recipe she's ever created. Now, I find this is an especially big claim because Jody also created The Best Ever Carrot Cake which is nothing short of sensational. If you've not yet made it you'll find it in her wonderful book The Yogic Kitchen.
I am and always have been a HUGE whipped (dairy) cream fan, and look, you'll be hard pressed to change my mind on that front. However, upon heeding Jody's recommendation and preparing this recipe, I can now attest with confidence—it truly is exceptional, and you absolutely must give it a try.
Treat this Sweet Vegan Cream like you would cream, custard or ice cream. Dollop it as I have on warm stewed apples, or on apple crumble, with pie or cake, or simply devour it with a teaspoon from the bowl.
When refrigerated, it attains the luxurious consistency of double-thick cream; left at room temperature, it resembles the richness of thickened cream. Whichever way you enjoy it, consider it a resounding triumph!
3 tablespoons hulled tahini* (pouring consistency)
2 tablespoons raw organic maca powder
2 tablespoons maple syrup
Splash vanilla extract
400ml organic coconut cream
* Best not to use the hard tahini at the bottom of the jar as it won’t blend well, unless making this in a food processor.
Whisk or process all the ingredients together. Use it straight away or pop it in the fridge covered for 2-3 hours to thicken.
To connect with Jody and her wonderful work, you'll find her website here. For more of Jody's recipes, make sure you make this Calming Black Sesame Milk and these Green Falafel with Mint Yoghurt.
