DESSERTS

Gooey Sushi

A Vegan Dessert for the Cheat Days

This sweet treat is fun and sticky! Like, really sticky, which just makes it more fun.

Essentially, you want to take a balsamic reduction beyond the sauce state of matter usually aimed for, and reduce to thicken it until it cools into a balsamic goo.

Then, just spoon and stretch atop a slice of raw honeycomb, and you have a rather unique dessert concept that can only be called Gooey Sushi!

Raw honeycomb, ~400g
1 cup balsamic vinegar (lowest carb option you can find
3 tbsp monk fruit or stevia
½ tsp Dijon mustard (optional, for added flavor)
Pinch of salt

Makes a dozen gooey sushi bites.

In a small saucepan, combine the balsamic vinegar and low-carb sweetener. Add the pinch of salt. Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally to dissolve the sweetener.

Once it starts simmering, reduce the heat to low to maintain a gentle simmer. Simmer the mixture for ~25 minutes. Stir occasionally to prevent burning. At some magical moment, it will suddenly froth up into a thick bubbly foam and you know you’re getting somewhere!

If you like, add the Dijon mustard to during the last few minutes of simmering for an extra layer of flavor. Stir well.

Once it thickens into solid goo, lay a viscous dollop upon an unsuspecting slice of raw honeycomb, and serve it as gooey sushi to test everyone’s chopstick dexterity.

Do expect the cleanup to be a little tricky when the food is this sticky :)