Tufahije with cashew cream

When I visited Sarajevo, I was delighted with the idea of ​​modifying the traditional Bosnian national dessert into a healthy treat that you can prepare and enjoy without the guilt. So I replaced the refined white sugar with coconut sugar, and the store-bought whipped cream with healthy cashew cream. I’m quite sure that you will love my tufahije at first glance.

Ingredients:
4 Golden Delicious apples
400 ml of water
150 g coconut sugar
100 g ground walnuts

For the decoration:
1 handful dark chocolate chopped into squares
cashew cream
4 frozen raspberries

Cashew cream

Ingredients:
¾ cup cashew nuts soaked in water overnight
2-3 tbsp filtered water
1 tsp of lemon peel
2 tsp agave syrup

Instructions:
Put the cashews, water, lemon peel and agave syrup in a blender. Blend until the cream is smooth as whipped cream.

Instructions:
Peel the apples and carve out both ends. Put the sugar and water in a pan and wait for it to boil. Then place the apples in water (set upright) and cook for 5 to 6 minutes on one side and then on the other. Remove apples to a plate or tray to cool down. In the meantime, grate walnuts and mix them in one bowl with a smaller amount of syrup in which the apples were cooked until the mixture is thick enough to fill the inside of the hollow apples. Lastly, decorate the apples with the cashew cream, raspberries and pour over melted dark chocolate.

Note:
If you do not plan to serve the apples immediately after making them, but serve them the next day for dessert, leave the apples to stand in the smaller amount of syrup they were cooked in. They should be watered occasionally even though you’ll refrigerate them to keep them fresh.