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Okara Crumble with “Nice” Cream

You’ll be surprised by this fluffy, guilt-free crumble topped with a scoop of dairy-free ice cream!

Servings

4~5

Prep Time:

15 min.

Bake for:

10 min.

Good For:

Desserts

Introduction

Okara Crumble with “Nice” Cream

In my last post, I shared about what okara is —a healthy by-product of tofu with high fiber content and low production costs. It’s extremely moist, but very versatile making it an alternative for cakes and toppings. 
This recipe is a great dairy-free option and the light, fluffy okara crumble pairs excellently with tart fruits like apples and plums. Make sure to top it with an equally dairy-free “nice” cream for a fun, guilt-free dessert! 

okara crumble nice cream meraki japan

Ingredients

OKARA CRUMBLE

  • Fresh, raw okara, 2 cups
  • Mixed nuts, 1/4 cup
  • Coconut sugar, 1/4 cup
  • Coconut oil, 1/4 cup

“NICE” CREAM

  • Silken tofu, 1/2 block
  • Banana, 1
  • Frozen mangos (optional), 1/4 cup
  • Cinnamon, a dash
  • Honey, to taste
    In a blender, mix your Nice Cream ingredients. Taste as you go to balance out the sweetness.
    Freeze in a container for 1.5 hours.
    Preheat oven to 200C.
    Fry the okara in a pan (with no oil) to dry it out for about 5 min.
    Grind the mixed nuts for additional crunch.
    In a separate bowl, mix the dried-out okara, nuts, coconut sugar and coconut oil.
    Chop up your fruit of choice — I used some tart plums — and layer in a baking pan.
    Top with your okara crumble mix and bake for 10 min. until tops are browned. Keep an eye out as it can burn easily!
    Serve with a generous scoop of your now-frozen Nice Cream!

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