The best orange dessert recipe – a crunchy oat crust, thick cashew cream, and refreshing orange top layer. This recipe is vegan and gluten-free, so easy to make and so satisfying. The perfect recipe to share with your friends and family.
I’ve had these desserts on my mind for ages and finally managed to make them! Well, to be exact my first idea was to use mangoes as a refreshing top layer, but my mangoes didn’t cooperate. I used oranges instead (so at least the colour remained similar) and it turned out a surprisingly good combination. Not to mention that a double portion disappeared in the blink of an eye!
This is the perfect sweet recipe for a summer barbecue or picnic, as it’s easy to transport the jars. Desserts are prepared with the addition of agar agar, so the high temperature won’t affect their consistency.
Orange dessert - preparation
From this recipe, you'll make four small jars. If you wish to prepare more portions just multiply the ingredients. You can use any small containers (ovenproof) you have on hand (approx. 130 – 150ml), not necessarily jars.
Once ready, store your desserts covered in the fridge for 2-3 days.
I make mono-portion desserts quite often. It's very convenient when preparing a dessert for a larger number of people. If you like them too, I recommend trying the following recipes for miniature sweets:
Vegan orange dessert | Easy recipe
Ingredients
Crust
- 40 g oat flour (gluten-free)
- 20 g oats (gluten-free)
- 20 g coconut sugar
- 30 g solid coconut oil
Cream
- 200 g cashews
- juice from one orange
- 2 tbsp coconut sugar
- 1 tsp vanilla extract
Orange layer
- 3 oranges (without peel and white skin)
- ½ tsp agar agar
Instructions
- Preheat the oven to 180°C. In a small bowl combine all the crust ingredients and transfer them into jars. Press the crust mixture into the bottom. Place the jars in the oven and bake until slightly brown (approx. 5 min). Set them aside.
- Soak the cashews in hot water for about 25 min. Put the drained cashews and all the other cream ingredients in a food processor/blender and blend until silky smooth. You want to have a nice, creamy consistency. Pour the mixture onto the cooled bottom layer.
- Peel oranges and separate the flesh. Blend the orange segments (without white skin - otherwise it might be bitter) into purée and transfer to a saucepan. Bring the mixture to the boil and whisk in the agar powder until completely dissolved. Boil constantly stirring for approx. 1 min. Let the mixture cool down before pouring it into jars. Chill your desserts for a minimum of 40 min before serving.
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