I know that there are a couple of certainties in our household – that anything chocolate gets the thumbs up, and that comfort puddings are always in demand at this time of year. So, as preparations for the festivities get under way, it’s been my job to have some surprises up my sleeve to serve up when the orders come through to the kitchen ! And here’s one of them.

This is for people who are short of time in the kitchen (aren’t we all this time of year ?), but are still looking for a delicious treat. One that will go down well with everybody – vegans, vegetarians, non-vegans, gluten-free folk – you name it. The idea came to me in a second. I started off with the nuts, thought about a gluten-free dessert, and then chocolate combined with fruits of the forest sprung to mind. The rest is history. I prepared a fast nut cream to pour over this delight – and it was all made in a jiffy. Oh, and the taste, too good to be true, really quite festive in it’s own way – and to think that it took only minutes to assemble for such a result, bringing so much satisfaction to the table with so little trouble, was a result in my book !

TIP : Use whichever sweetener you prefer, & always taste a filling for sweetness first before sealing it.

FILLING INGREDIENTS

2½ cups frozen fruits of the forest berries

2 to 3 heaped Tbsp molasses, or more if you prefer

CRUMBLE INGREDIENTS

1 cup mixed pecan nuts and walnuts

½ cup oat bran

¾ cup cornflour (cornstarch)

¾ cup tapioca flour

3 to 4 heaped Tbsp molasses sugar

a pinch of clove powder

2 Tbsp unsweetened cocoa powder

2 tsp stevia (optional)

½ cup vegan margarine, or more if you prefer a moist crumble

METHOD

Preheat your oven to 375ºF (190ºC). Grease a Pyrex dish, or similar, place your frozen fruits in it, and distribute the sugar (or other sweetener of your choice) over the fruit. Next, place all the ingredients in a food processor, except for the vegan margarine, and process until small crumbs have formed. Then add the margarine, a little at a time, and continue to process until the mixture forms very large crumbles – this should only take seconds. If you land up over-processing, it and it turns out a bit too doughy, then add a little more flour. Now, ensuring your hands are clean, take chunks of it out and place on top of the fruits. Break the chunks down with your fingertips – and distribute it as evenly as you can over the surface. Place in your preheated oven for 25 minutes, or until crunchy on the top – taste first if you wish. Serve hot, place your cream in a jug, and pour generously around the edges of your bowl. Sit back and enjoy ! YUMM !

VEGAN CREAM

1½ cups of cashews, soaked for a few hours and drained. Place in a liquidizer with 1 cup of water, and a teaspoon of sweetener of your choice. Process until totally smooth, refrigerate, and serve. Can be made a day ahead.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !