Blueberry & Vanilla Posset
makes about 8 – depending on size of glasses used
3/4 cup (130g) cashews
1 cup (250ml) almond milk
1/3 cup (80ml) maple syrup
2 tbsp tiana’s cooking coconut butter
1/4 tsp vanilla powder
1/3 cup (50g) blueberries
8 blueberries, to serve
Add the cashews, almond milk, maple syrup, coconut butter and vanilla into a blender – I used my Froothie Optimum 2.1 Blender, and blend until smooth. When this is done, remove 8 tbsp of the mixture from the blender, and add it into a bowl. Then, set the bowl aside in the fridge.
Now, add the blueberries into the blender with the remaining amount of the cashew mixture. Blend until smooth. Then, scoop the mixture into a bowl and set it aside in the fridge.
Next, get 8 large shot glasses (or you can use any other glasses/larger or different sizes, and change the amount of servings by doubling up etc.). Then, add 1 tbsp of the Wild Blueberry Preserve into the bottom of each.
Then, get the blueberry posset mixture, and scoop about 2 tbsp and 1 tsp of the mixture into each glass until all of it has been used up. After this, get the vanilla mixture and and scoop 1 tbsp on top of each. When this is done, move each of the possets into the fridge for 2 hours or so to cool and firm up.
When the possets are ready, remove them from the fridge and add a blueberry on top of each to serve.