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Recipe Overview
- Author’s name:Vegor
- Recipe type:Dessert
- Allergens:
- Seasons:all
- Cuisines:
- Courses:dessert
Recipe Description
Vegan Cranachan is a delightful twist on the classic Scottish dessert, perfect for any festive occasion or a fancy treat. Traditionally made with whipped cream, honey, raspberries, and oats toasted with whisky, this vegan version uses coconut cream and maple syrup, maintaining all the rich, indulgent flavors while being entirely plant-based. This dessert not only captures the essence of Scottish celebrations but also appeals to contemporary tastes with its creamy texture and the tartness of fresh raspberries.
Ingredients
- 200g fresh raspberries
- 120ml maple syrup
- 60ml Scottish whisky (ensure vegan-friendly)
- 300ml coconut cream, chilled overnight
- 50g rolled oats
Steps:
- Toast the oats in a dry pan until golden. Set aside to cool.
- Mash half the raspberries in a bowl with some of the maple syrup.
- In a separate bowl, whip the chilled coconut cream until peaks form.
- Fold the mashed raspberries, remaining maple syrup, and whisky into the whipped coconut cream.
- Layer the whipped cream mixture with the toasted oats and remaining whole raspberries in glasses.
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British, Christmas, Dairy-Free, Dessert, Indian, Summer | No Comments » on Vegan Cranachan