As the UK is my other home (moved to Canada 5 years ago), I had the chance to taste many different dishes. Before you ask, no I never tried haggis, nor did I ever wanted to. First I already was vegetarian back when and second, the idea of it makes me feel queasy.
I have always enjoyed veganizing delicious treats that were available over there and this Scottish one is definitely one of my favorites. It’s very easy to make and it’s such a beautiful dessert to serve to your guests. You definitely should try it for Hogmanay!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 portions
- 1 cup oatmeal
- 4 cups of vegan whipped cream from coconut I use the So Delicious Coco Whip and I needed 2 tubs for this recipe
- 2 cups fresh raspberries if using frozen, defrost them in the fridge first
- ½ cup maple syrup you can also use agave nectar or honey, if the latter is part of your diet. Note: if you use honey or agave nectar, I recommend mixing it with the whipped cream before layering it all.
- ½ cup whisky
Preheat oven at 350 degrees F.
Toast the oatmeal in the oven for 10 minutes, until lightly browned.
Place the raspberries, whipped cream and toasted oatmeal in layers (in that order) in medium size clear individual glasses. Note: if you use honey or agave nectar instead of maple syrup, I recommend mixing it with the whipped cream before layering it all.
Finish by topping with a raspberry and adding 2 tbs of whisky and 2 tbs of maple syrup. Sprinkle some toasted oat on top.
Keep refrigerated. Can be kept up to 5 days.