Gooseberry Baobab and Almond Dessert

by Edward Daniel
Caption of Gooseberry Baobab and Almond Dessert. Image by Edward Daniel (c).

Gooseberry Baobab and Almond Dessert came about to celebrate my friend, Michelle’s birthday. It was a warm gorgeous sunny evening and the sun was streaming through my flat. I had just come from work. I was time limited and I wanted to create something simply and nourishing. In this recipe I use frozen gooseberries. Ideally they would have been fresh in the first instance. I like the way, an hour before I started I de-thawed the gooseberry – this means that as you bite into a gooseberry this delicious mouth-watery texture hits the palate and then you get the taste of the creamy dessert. Love it. Thanks, Michelle…

Caption of Gooseberry Baobab and Almond Dessert. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500ml vegan cream
  • 100g ground almonds
  • 25g baobab powder
  • 4tbs flaxseeds, ground
  • 100g unrefined raw coconut sugar
  • 250g gooseberries, frozen


  1. Take the gooseberries out from the freeze and thaw for about an hour. Leave to one side.
  2. Place the cream in a food processor. Add the almonds, baobab, flaxseeds. Combine well.
  3. Add the sugar. Taste to see if the quantity of sugar satisfies your needs. For me this is sufficient for the dessert.
  4. Place the dessert into four serving bowls. Leave to one side in the fridge for about an hour.
  5. When ready to serve evenly sprinkle the gooseberries on top of the dessert.
  6. Serve.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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