Cherries and almonds are two of my favourite ingredients combined, a taste sensation match made in heaven. Who doesn’t love the sweet and sharpness of cherries with the comforting, nutty aromas of almonds? What’s even better is that the PhD Nutrition Cherry Bakewell diet whey protein powder actually tastes like the real dessert!
This pretty, high protein and clean layered pot can be enjoyed for breakfast, dessert or a substantial snack to satisfy even the most sweet tooth – just prep the elements the day before and voila, your very own last minute, thrown together summer masterpiece!
Ingredients (serves 2):
For the granola*:
- 1 cup rolled oats (I used Mornflake)
- 2 tbsp chopped walnuts
- 2 tbsp flaked almonds
- 3 tbsp hemp seeds
- 1 scoop PhD Woman Vanilla Creme Exercise Support protein powder
- ½ tsp ground cinnamon
- 2 tbsp coconut oil, melted (I used Lucy Bee)
- 1 tsp almond extract
- 2 tbsp date/coconut nectar, honey or agave syrup
Preheat the oven to 190 degrees C and get a baking sheet or tray ready.
Put the oats, nuts, hemp seeds, protein powder and cinnamon in a bowl and mix well. Gently pour in the coconut oil, almond extract and whichever syrup/nectar you choose and stir until you have a slightly sticky mixture – it should all combine but not be totally stuck together, you want a granola type consistency.
Bake for about 10 minutes, keeping an eye on it as the nuts can suddenly burn – you don’t want that to ruin your granola! Leave in the tin to cool completely before transferring to an airtight container or kilner jar until needed.
*Note: This quantity will mean you’ll have plenty more granola than what you need in the actual recipe – bonus! Keep in an airtight container or kilner jar for up to a week and use as cereal, a topping for a smoothie bowl or a quick snack to keep you going!
For the cherry bakewell cream:
- 75g cashew nuts, soaked in water for at least 4 hours
- 1 carton silken tofu (about 300g)
- 2 scoops PhD Nutrition diet Cherry Bakewell whey protein powder
- 1 tsp vanilla extract
- 1-2 tbsp Truvia (or any stevia) sweetener
Simply drain the soaked cashews well, then place in a high power blender along with the tofu, protein powder, vanilla extract and sweetener, blending well until thick and smooth. Spoon out into a suitable container with a lid and keep chilled until needed.
For the cherry sauce:
- 150g frozen cherries OR Black Forest mixed fruits (containing cherries)
- 1 dessert spoon cornflour
- 2 tbsp Truvia (or any stevia) sweetener
- Dash of almond extract
This part is easy – simply put the frozen fruit in a pan with a little water and heat up at a high temperature, but don’t boil. Simmer for a couple of minutes, then stir in the sweetener and almond extract.
In a teacup, mix together the cornflour with a little cold water utnil you have a smooth paste, then pour this into the simmering fruit and stir continuously until the sauce thickens. Remove from heat and leave to cool.
Ready to indulge?
In a large kilner jar (if you’re romantically sharing!) or two smaller ones, spoon a generous amount of the granola to cover the base. Now spoon in a large serving of the cherry bakewell ‘cream’, then finally top with the cooled fruit and sauce, plus a sprinkling of the granola – you can never have too much. Now grab a spoon and enjoy!
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