ginger custard cakes

ginger biscuit base

200g brazil nuts

100g desiccated coconut

120g rice malt syrup/ or maple syrup

100g coconut oil, softened

2-3 tsp ground ginger

1 pinch pink himalayan salt

cantaloupe custard

600g cantaloupe, flesh

380g tofu, drained

200g macadamia nuts

160g rice malt syrup/ or maple syrup

125ml plantbased mylk

squeeze of lime juice

pinch pink himalayan salt

3 tsp vegetarian setting agent/ or gelatin, dissolved in 1 tbsp boiling water

to decorate

coconut yoghurt

cantaloupe, balls

edible flowers

Line the base and sides of 6 —cm springform tins. Set aside

To make the base place the brazil nuts and coconut in a food processor. Process until mixture resembles fine breadcrumbs. Add the remaining ingredients and process until mixture comes together. Divide mixture amongst the 6 tins and gently press into the base. Set aside

To make the custard place all ingredients expect the setting agent into a high-speed blender. Blend until very smooth and creamy. Adjust sweetness to your liking. Add the setting agent and blend until very well combined. Pour mixture evenly amongst the 6 tins. Place in the refrigerator for 4 hours or until set.

When ready to serve remove cakes from the refrigerator. Remove the tins and place on serving plate. Decorate with flavoured coconut yoghurt*, cantaloupe balls and edible flowers. Enjoy!

*Optional; combine coconut yoghurt with ground turmeric and sweeten with rice malt syrup.