Vegan Blackberry Fool
UK vegan recipe weekend – part 2!
As summer fades and the last of the blackberries cling to the hedgerows, it’s the perfect time to whip up a simple and refreshing dessert – a blackberry fool. Whether you’ve managed to forage the last of the season’s blackberries or prefer using frozen berries (just as delicious!), this easy, plant-based version is a delightful way to celebrate the end of summer.
What Is a “Fool”?
A “fool” is a classic British dessert that dates back to the 16th century. Traditionally made with pureed fruit folded into whipped cream, it’s a simple and rustic way to enjoy seasonal fruit. The name itself is thought to derive from the French fouler, meaning to crush or press, referring to the mashed fruit that gives the dish its distinctive texture. While the original fool used cream, it can easily be made with yogurt or even a dairy-free alternative like the lemon-infused vegan yogurt in this recipe.
Blackberry Fool with Lemon-Infused Vegan Yogurt
My version of blackberry fool brings together the tartness of foraged blackberries and the brightness of lemon, all balanced with a hint of agave for sweetness. The infused yogurt provides a light, creamy texture without any dairy, though you can easily swap it for traditional yogurt or cream if that’s what you have on hand.
A Fool for Every Season
While this version uses blackberries, you can easily adapt it with any fruit in season. Try it with raspberries, strawberries, or even poached pears as the colder months approach. The beauty of a fool is in its simplicity, and the flexibility it offers. Swap the vegan yogurt for vegan cream or whipped cream if that’s more to your taste.
This blackberry fool, with its subtle lemony twist, is a fresh and versatile dessert that can be enjoyed year-round – whether you’ve foraged for berries on a late summer walk or reached into the freezer for a taste of warmer days.
Enjoy!
Vegan Blackberry Fool
Equipment
- 1 blending device
Ingredients
- 1 1/2 handfuls blackberries
- 1/4-1/3 cup water
- 3 tbsp agave nectar
- 1 1/3 cup vegan yogurt
- zest of 1 lemon and a splash of the juice
- more agave nectar to taste
Instructions
- Boil the berries in the water until the water is all gone and the berries are soft. Shortly before the water has fully evaporated, add the agave nectar. Set aside to cool down.
- Mix the yogurt with the lemon zest and as much agave nectar as you like.Add a splash of lemon juice. (I used 3 tbsp agave and it was sweet enough for us.)
- Blend half of the lemon infused yogurt with the berries.
- Layer the two creams into glasses or dessert bowls. The fool is best if chilled for approximately 30 mins before serving!