Avocado lovers everywhere will adore this delicious dairy-free, honey-sweetened, plant-based twist on classic creme brulee. The creamy, mellow flavour of avocados, blended with lemons and raw honey make this a perfect end to summer meals.

Yield 6 servings
Prep Time 5 minutes
Total Time Overnight + 20 minutes

Ingredients

2 cups raw cashews

1 (15 oz) can light coconut milk

2/3 cup + 6 Tbsp Nature Nate’s Raw and Unfiltered Honey

2 very ripe avocados

2 lemons, juice and zest

1 tablespoon vanilla

Pinch sea salt

2/3 cup raspberries

Fresh mint sprigs, for garnish

Directions

In a reusable container, combine cashews and coconut milk. Cover and refrigerate overnight.

In a blender or food processor, combine cashew and coconut milk mixture with 3/4 cup honey, avocados, lemon juice and zest, vanilla and sea salt.

Blend until mixture thickens.

Spoon into small ramekins.

Cover and refrigerate until chilled, and ready to serve.

To serve, drizzle the top of each creme brulee with 1 tablespoon of honey, place under broiler (or use a brulee torch) to caramelize the tops.

Garnish with berries and fresh mint. Serve and enjoy!