In a blender put:
1 x 350g pack of silken tofu with
1/2 a cup of coconut cream
1 heaped teaspoon of vanilla powder
A sprinkle of ground nutmeg
1 tablespoon of coconut sugar
Put the misture in the fridge to set.
Heat a saucepan and add:
2 cups frozen black cherries (I always keep some in the freezer, they’re so handy and really good for you!)
1 star anise
1 stick of cinnamon
A splash of water.
Cover and simmer till just warmed through.
Remove the star anise and cinnamon stock and serve in bowls with a dollop of the soy coconut cream and delight in the guilt free dessert you can enjoy all year round.