I love this dessert for a couple of reasons, no baking, it’s so quick, simple and healthy to put together, gluten free and it is delicious and you can substitute the raspberries for any of your favourite fruits, you can also substitute the sour cream for fruiche, yoghurt, or fresh whipped cream.
In a food processor combine the walnuts and the figs until crumbled and blended together so that when you press the mixture in your hands it sticks. Remove the mixture and press into 5 x 9cm fluted tins with removable bases.
I have used heart shapes for this recipe as I thought they were just lovely. Divide the mixture evenly among the bases and press into the moulds so that they are evenly covered.
Refrigerate for at least 2 hours. When the bases are set or firm to touch remove them from the moulds and place onto your serving plate, dollop in a tablespoon about 25g of the sour cream and top with raspberries and shaved chocolate or chocolate chunks.
Dust with icing sugar just before serving.
For more information on the Lindeman’s Early Harvest range and to download Dominique’s delicious lighter-style recipes and Meredith’s gardening tips please visit www.lindemans.com.au.
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