Who knew a vegan dessert could be so rich, chocolatey and decadent? Soaking the cashews overnight means they blend with coconut cream, dates and cacao to make a smooth, creamy filling for this no-bake dessert.
50g Mornflake Superfast Oats
200ml almond milk
1 tsp ground cinnamon
¼ tsp ground mixed spice
Zest of ¼ lemon
½ tsp vanilla extract
1-2 tsp coconut sugar, sweeten to taste
1 banana, sliced
1 tbsp maple syrup
4 almonds, chopped
Small handful of sultanas
Add the oats, sultanas, cinnamon, mixed spice, lemon zest, vanilla extract and coconut sugar to a saucepan. Pour over the almond milk, stir and cook the porridge over a medium heat for 6-8 minutes until the oats are soft and creamy.
Meanwhile, in a separate frying pan add the sliced banana, maple syrup, chopped almonds and sultanas. Cook for 4 minutes on a high heat, making sure to turn the bananas half way through cooking.
Spoon the porridge into a bowl, then top with the maple banana and sultanas then drizzle with maple syrup.