Avocado lovers everywhere will adore this delicious dairy-free, honey-sweetened, plant-based twist on classic creme brulee. The creamy, mellow flavor of avocados, blended with lemons and raw honey make this a perfect ending for summer meals.
Yield 6 Servings
Prep Time 5 Minutes
Total Time 20 Minutes, plus Overnight
Directions
Yield 6 Servings
Prep Time 5 Minutes
Total Time 20 Minutes, plus Overnight
Ingredients
- 2 cups raw cashews
- 15 oz can light coconut milk
- ⅔ cup + 6 Tbsp Nate’s 100% Pure Honey, divided
- 2 very ripe avocados
- 2 lemons, juice and zest
- 1 Tbsp vanilla extract
- Pinch sea salt
- ⅔ cup raspberries
- Fresh mint sprigs, for garnish
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Directions
In a reusable container, combine cashews and coconut milk. Cover and refrigerate overnight.
In a blender or food processor, combine cashew and coconut milk mixture with ⅔ cup honey, avocados, lemon juice and zest, vanilla extract and sea salt. Blend until mixture thickens.
Spoon into small ramekins. Cover and refrigerate until chilled, and ready to serve.
To serve, drizzle the top of each creme brulee with 1 tablespoon of honey, place under broiler (or use a brulee torch) to caramelize the tops.
Garnish with berries and fresh mint. Serve and enjoy!
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