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…

Blanched almonds, I purchase from a nifty Asian outlet in Hayes.  It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.

What to do next

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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

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 almonds, blanched ground
  • 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.


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