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Blueberry & Vanilla Posset

st dalfour

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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. When the possets are ready, remove them from the fridge and add a blueberry on top of each to serve.

blueberry and vanilla posset
blueberry and vanilla posset
blueberry and vanilla posset


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