Directions

1. DRAGON FRUIT CASHEW CREAM

   1. Blend 2 cups dragon fruit and water in a high-speed blender until smooth.
   2. In a large bowl, pour mixture over 1 cup cashews and allow to soak overnight.
   3. The next day, strain the cashews and reserve the liquid.
   4. Blend cashews with 1 1/4 cups of the reserved liquid in a high-speed blender until smooth.

2. DRAGON FRUIT REDUCTION

   1. Add 2 cups dragon fruit, 1 cup granulated sugar, orange juice, vanilla extract and pinch of sea salt to a medium saucepan and bring to a boil.
   2. Reduce heat to low and simmer until fruit breaks down and liquid is reduced by half. This should resemble a syrup-like consistency. Chill overnight.

3. HAZELNUT CRUMBLE

   1. Preheat oven to 325 degrees Fahrenheit. Combine hazelnuts, brown sugar, flour, plant-based butter, 1 tsp vanilla extract and pinch of sea salt in a food processor. Pulse until ingredients are incorporated and a crumbly texture appears.
   2. Spread onto a parchment lined baking sheet and bake for 7 minutes. Remove from oven, stir and bake for 5 more minutes. Remove from oven and set aside to cool.

4. DRAGON FRUIT GELATO

   1. Add Dragon Fruit Cashew Cream, coconut milk (the thick white part from roughly two full-fat cans), coconut oil, 3/4 cup granulated sugar, vanilla bean paste and 1 tsp sea salt to a medium saucepan. Heat on low until the sugar and salt have completely dissolved.
   2. Use an immersion blender to puree the liquid in the saucepan, or pour mixture from saucepan into a high-speed blender and blend for 60 seconds on high.