Leftover Green Magnolia (Vegan)

Green is reimagined as you love dessert!

Wait, there's more dessert. You can make it with fruits left in the refrigerator, half packets waiting in the pantry or spices that are always at hand.

The following recipe is completely vegan, allowing you to create a bowl that will be enjoyed by all. Moreover, it presents an opportunity to reduce waste by utilizing the ingredients already available in your refrigerator. Let's celebrate the Earth together as we prepare this delightful treat!

Difficulty:

Hard

Serving:

2 servings

Preparation time:

30 minutes

Ingredients

200 ml soy milk
200 g unripe almond
150 g almond flour
150 g sour plum
50 ml coconut oil
50 ml olive oil
50 g raw almond
15 g fresh mint
15 g fresh thymes
5 g salt
5 g cardamom
5 g lemon grass
Half avocado for 1 cup

Preparation

Soak raw almonds in warm water and peel them.
Blanch unripe almonds and boil for 20 minutes.
Start by melting the coconut oil in a saucepan and add almond flour.
When its texture is like bechamel sauce, add the peeled raw almonds into the sauce and mix.
Add the spices to the sauce and remove from the heat.
Get avocado, sour plum and unripe almonds ready for consumption (such as pitting and cutting avocados, removing seeds from sour plums, and shrinking them).
Mix avocado, unripen almonds and sour plums in a bowl with olive oil, fresh mint and thyme.
Finally, add the olive oil mixture to the bowls as one layer and the sauce as another layer.
Enjoy!