Cranachan is a Scottish dessert usually composed of whipped cream, toasted oats, whisky, and raspberries. I give it a fresh spin here by combining yogurt with the cream and going for Moroccan flavors using pomegranate, sumac, and rose buds. Not only is it delicious, but it looks gorgeous as well. If you aren’t a fan of tart flavors, use something other than pomegranate molasses to sweeten your treat. Agave nectar, brown rice syrup, or even granulated natural sugars will work well here.

Moroccan Cranachan [Vegan]

Serves

2-3

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Ingredients

  • 1/3 cup (27 g) old-fashioned extra-thick rolled oats
  • 1 cup (240 g) plain or vanilla vegan Greek-style yogurt (sweetened is fine)
  • Generous 1 cup (50 g) sweetened whipped coconut cream or other vegan whipped cream
  • 6 ounces (170 g) frozen-from fresh raspberries
  • 1/4 cup (40 g) pomegranate arils
  • Pomegranate molasses, to taste
  • Pinch ground sumac
  • 1/4 cup (30 g) shelled dry-roasted unsalted pistachios
  • 4 ounces (115 g) chopped or crumbled vegan vanilla halva
  • Dried organic culinary-grade hibiscus flowers, for garnish
  • Dried organic culinary-grade rose buds or petals, for garnish
  • Ground turmeric or store-bought mix of golden milk powder, for garnish
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Preparation

  1. In a small skillet over medium heat, toast the oats until light golden and fragrant, about 5 minutes. Stir constantly and adjust the heat to prevent burning. Transfer to a small bowl to cool.
  2. In a medium-size bowl, fold together the yogurt, whipped cream, cooled oats, two-thirds of the berries (feel free to crumble them slightly for smaller pieces), and two-thirds of the pomegranate arils. Divide among bowls.
  3. Top each bowl with a tiny pinch of sumac and divide the remaining raspberries and pomegranate arils among the bowls.
  4. Garnish with pistachios, halva, a pinch of hibiscus flowers, a crumble of rose buds or petals, and a tiny pinch of turmeric. Serve immediately.
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Notes

During raspberry season, I love to buy more than what’s needed because there’s no comparing fresh raspberries to store-bought frozen ones: even when you freeze your own raspberries, they are a million times better than those from the store that will inevitably release lots of staining juice once thawed. Those you freeze yourself remain far firmer indeed. For best results, freeze them in a single layer to prevent them from sticking together at a later point. Once frozen, store in an airtight reusable bag and use within 3 months

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