Vegan and gluten-free yogurt sauce and seasonal peaches are the hero of these delicious fresh peach cups. Particularly suitable for breakfast or summer snack, the freshness and creaminess of these cups make them ideal also as a dessert. They can be matched with other seasonal fruit although I believe peaches are the perfect combination.
For the rice sauce
200 ml (2 fl oz) brown rice milk
80 g (3 oz) brown rice rice
Pinch of sea salt
For the yougurt sauce
300 g (11 oz) rice (or soy) yogurt
1 tsp organic vanilla Bourbon powder
1 tbsp dates syrup (optional)
2 ripe peaches
1 tbsp raw coconut sugar
1 tsp ground cinnamon
1 almonds, chopped
- Cook the rice in the brown rice milk until the latter is absorbed (about 20 minutes). At the end of cooking, add the salt.
- In a bowl, pour the rice (or soy) yogurt, add the vanilla and the date syrup. Add the rice cream and mix. Store in a refrigerator.
- Wash and cut the peaches in half. Cook the peaches in a pan with raw coconut sugar and cinnamon.
- Pour the yogurt sauce into the cups. Add peaches and decorate with almonds. Serve right away.