Far Breton with Dates INGREDIENTS

• 100 g of Medjool dates

INGREDIENTS

• 10 cl of rum
• 200 g of cashew nuts
• 200 g of almond milk or soy milk
• 150 g of plant-based cream
• 60 ml of honey
• 40 g of tapioca flour
• Vanilla extract or vanilla bean

PREPARATION

Soak the cashew nuts in a large volume of cold water for at least 12 hours. Marinate the halved Medjool dates with the rum and vanilla extract. Drain and rinse the cashew nuts. In a saucepan, heat the milk, cream, and honey, then add the tapioca flour and cook until thickened.

Blend everything together with the cashew nuts until you obtain a smooth paste. Pour the mixture into a silicone cake mold. Add the marinated dates. Bake at 180°C (350°F) for 25 minutes.