We like to think that the image above speaks for itself, but in case you need convincing, here are just 4 reasons why you should make this refreshing take on an old-school classic:
- It's packed FULL of protein
- Perfect eaten hot OR cold
- Great way to use up stale bread
- It FOR SURE counts towards your 5 a day
INGREDIENTS:
- 120g cashews
• 2 ripe bananas
• 3tbsp raw cacao
• 10 stale bread slices
• 450ml milk
• Vegan butter
• 100g Islands Dark Chocolate Buttons
• 150g fresh raspberries
GARNISH
• Dairy free yoghurt
• Leftover custard
• Fresh raspberries
• Islands Dark Chocolate Buttons
• 2 packs rasp choc brownie protein balls, chopped in half (optional)
METHOD
1. Soak your cashews in boiling water for 5 to 10 mins, then drain
2. Preheat an oven to 200C
3. Blend the soaked cashews, bananas, raw cacao and milk together to form a smooth custard
4. Butter both sides of the bread slices and cut into 1/4s
5. Add 1/2 the custard mixture to the base of an ovenproof dish (30cm dia works well)
6. Add 1/2 of the buttered bread slices to the mixture and press down to soak. Top with 1/2 the choc buttons, raspberries and protein balls
7. Add the remaining bread slices on top and press down.
8. Top with the remaining custard (or as much as you think is needed). Press down so everything is well soaked
9. Add the rest of the raspberries, choc buttons & protein balls to the top to decorate
10. Bake in the oven for 20 mins until firm on top & even in colour
11. Top with any of the garnish & ENJOY hot or cold!
Thanks to Laura from @fortheutterloveoffood for making this capturing it in such a beautiful photo.
