1 cup cashews soaked
with filtered water for at least 4 hours.
Juice of 1 large orange
2 Tblsp maple syrup
1 cup semi-soft coconut oil
Apple and cinnamon sauce
7 sheets Filo pastry
Blend the cashews with a little filtered water until creamy.
While the blender is on add:
- The orange juice
- Maple syrup.
Put into the refrigerator while you do the pastry.
Hint: This cashew cream can be done the day before and stored into the fridge until you are ready. If you wish to make your own apple/cinnamon sauce, this also can be done the day before. All it is is stewed apples with cinnamon added to taste.
Prepare the filo pastry using olive oil between the sheets and on top.
Lay out on a greased oven tray.
Slice in half lengthways then slice into oblongs. You should be able to get 5 large oblongs.
Prick the top of each oblong.
Bake at 200°C or 400°F for 10 – 12 minutes until golden.
While the pastry is cooking add the coconut oil to the cashew cream and whip through. Keep it at room temperature.
Cool the pastry
One pastry oblong.
Spread a spoonful of the cashew cream along the center of the top of the pastry and carefully spread.
Sprinkle with a little coconut sugar.
Refrigerate until ready to use.
Totally Vegan and it ROCKS!!!!