Grain-free vegan light healthy summer dessert with beautiful creamy strawberry and peach layers.
Happy July my beautiful! Hope your month has started well? I’ve been on a bit of a standstill over here for a couple of weeks feeling really unwell and only slowly returning back to normal. I can’t even remember needing so much time out, probably since giving birth to my son 10 years ago! But everything happens for a reason and I’ve had many revelations during this time of pain that wouldn’t have arrived otherwise. And as always I am grateful for it all.
I’ve made this Strawberry Peach Bavarois in June and finally bringing this recipe to you today. It’s a light healthy summer dessert with beautiful creamy strawberry and peach layers. Simple enough to make and you could add your own twist and seasonal fruit combination.
I have some exciting news as well! I’ve started working on an online course! Many of you have been asking me and I’ve finally got the courage to stand in front of the camera, not just behind it! I will be teaching you how to create beautiful delicious plant-based cakes. It will be a seasonal course and I’m hoping to bring you the first one in August.
My last Bavarois recipe is so popular that I really wanted to create another version for you. You can use peaches or nectarines in here, sweet and juicy the best. This time I’ve used coconut cream instead of oat cream and you have a choice to use whichever one you prefer. Depending on the sweetness of the fruit you can add little more maple syrup, see how it tastes to you. Dried figs could be replaced with dates or dried apricots. Enjoy the recipe!
Strawberry Peach Bavarois (vegan & grain-free)
Grain-free vegan light healthy summer dessert with beautiful creamy strawberry and peach layers.
Ingredients
Crust layer:
- 1 cup almonds (120 grams)
- 1/2 cup desiccated coconut (50 grams)
- 1/2 cup dried figs (100 grams)
- 1/4 lemon, zest
- 1/2 teaspoon cinnamon
- pinch sea salt
- 1 teaspoon maple syrup
Strawberry layer:
- 2 cups strawberries (250 grams)
- 1 cup coconut cream (240 ml)
- 2 tablespoons maple syrup
- 1/2 lemon, zest
- 1/2 lemon, juice
- 1 teaspoon vanilla extract
- 3 tablespoons agar flakes
Peach layer:
- 2 medium peaches or nectarines, about (250 grams)
- 1 cup coconut cream (240 ml)
- 2 tablespoons maple syrup
- 1/2 lemon, zest
- 1/2 lemon, juice
- 1 teaspoon vanilla extract
- 3 tablespoons agar flakes
Topping:
- strawberries
- sliced peach
Instructions
- Prepare 6" round cake tin with removable base.
Crust layer:
- If your figs are very dry, soak them for about 20 minutes in hot water and drain.
- Place almonds and desiccated coconut into a food processor and pulse few times until coarsely ground. Add dried figs, lemon zest, cinnamon and salt and blend until the mixture comes together. Add 1 teaspoon of maple syrup and blend again. You should have a sticky mix when pressed together.
- Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
Strawberry layer:
- Place strawberries into blender, add coconut cream, maple syrup, lemon zest and juice and vanilla extract and blend until smooth.
- Pour the mixture into a medium pot and stir in the agar flakes. Bring the mix to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved.
- Once ready leave to cool down slightly, and pour onto the crust.
- Place into a fridge for about half to an hour to set.
Peach layer:
- Place sliced peaches into blender, add coconut cream, maple syrup, lemon zest and juice and vanilla extract and blend until smooth.
- Pour the mixture into a medium pot and stir in the agar flakes. Bring the mix to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved.
- Once ready leave to cool down slightly, and pour onto the strawberry layer.
- Place into a fridge for about an hour to set.
- Once set carefully remove from the tin and place onto a serving plate. Top with sliced strawberries and peaches.
- Store in the fridge.
- Enjoy!
Notes
Depending on the sweetness of your fruit you can add extra 1 to 2 tablespoons of maple syrup to each layer.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 497Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 140mgCarbohydrates: 73gFiber: 6gSugar: 63gProtein: 6g
What are the nutritional facts for this?
Hi Shelby, I’m sorry I don’t use nutritional labels.
First of all, thank you very much for all your wonderful recipes and your work. This Bavarois is excellent (although I had some difficulty adjusting the amount of agar agar because I use powder and not flakes) and so beautiful. I now want to make this recipe with mango, what could you advise me as another fruit to associate with mango? Thank you very much in advance. Greetings from France
Hi Estelle, thank you for your lovely comment. I’m so happy you loved the Bavarois. Normally I use 1tsp of agar powder to 1tbsp agar flakes, although sometimes I find 3/4tsp is enough, it’s much stronger than the flakes. Mango is lovely with berries, I really love mango raspberry combination. Greetings from London :)
Hi Estellle
How much agar agar powder do you use for this? I am attempting to make it tomorrow but I’m a bit worried as I need to transport it and sometimes I’ve had issues with melting desserts!!
What measurements of agar agar did you use? That’s what I have in the house.
Thank you.
Thank you for your answer. I will let you know :-)
Hi I just making this. And the creams are SO tasty! I didn’t have a 6″ pan. So I made three 4inch pans and there was enough of the creams left to fill a medium sized soup bowl!
That’s a lot if yumminess for just 2 people. So am planning to put the cakes in the freezer after all is set.
Do you think that will work?
Hi ,
My daughter is preparing this for her Food science assessment at school but not allowed nuts. Can you suggest an alternative recipe for the base and can be with grains/ biscuits if needed please
Thank you