Vegan Cranachan Recipe
What is Burns night? The night is a celebration of the life and legacy of Scottish poet Robert Burns which sees friends and families coming together to enjoy traditional music and food. So what's on the menu, Haggis, Neeps and Tatties, Cock-a-leekie soup...
But what's on offer for those guests with a sweet tooth we hear you say? The Cranachan dessert!
Traditionally this sweet treat is made from soft cheese, crowdie, cream and malt whisky however as it is Veganuary we have made this much loved Scottish recipe dairy free!
- 2 cups fresh/frozen raspberries
- 3 tbsp maple syrup
- 1 tin coconut milk
- 1 tsp vanilla bean paste
- 1 tbsp whisky, optional
- ½ cup coarse oatmeal
- 3 tbsp chopped toasted hazelnuts (optional)
The raspberry layer
Start with gently heating the raspberries in a pan with 2 tbsp maple syrup pressing the raspberries gently until it turns into a chunky syrup. Then set aside
Create your cream layer
Remove the coconut fat from the tin and place in a separate bowl with 1 tbsp maple syrup, vanilla paste and whiskey. Whisk the mixture until thickened.
Layer the cream and raspberry into your chosen glass and top with some extra raspberries, granola, chopped nuts and a squirt of maple syrup to finish.
Serve your Cranachan dish straight away! If your making them ahead of time store them in the keep in the fridge and add the granola before serving.