Cashew Chocolate Cream

© Recipe from Bowls of Goodness by Nina Olsson
Kyle Books, Octopus Publishing Group, Hachette

This sinfully good vegan chocolate cream is really easy to make. If you soak cashew nuts for a couple of hours or overnight then all you need to do is to place the ingredients in a blender, push the button and let it do the magic. For sweetness, I use medjool dates – a popular choice for wholefood cooking. They add a delicious sweetness with hints of caramel. Avocado lends a buttery smoothness to the cream.

Serves 3-4

Blend all the ingredients into a smooth cream.
Divide in bowls.

250g cashew nuts, soaked overnight and drained
1 avocado, stoned, peeled and cut into pieces
50g raw cacao powder
1⁄2 teaspoon vanilla extract
2 tablespoons coconut oil
250ml nut milk
8 medjool dates, stoned and roughly chopped
pinch of salt

suggested stir ins (pick one):
1 tablespoon orange juice and 1 tablespoon orange zest
handful of toasted hazelnuts for a nutella flavour
pinch of cayenne pepper
1⁄2 teaspoon lavender essence for a floral taste
50ml espresso for a coffee kick
1⁄2 teaspoon ground star anise

Vegan and gluten-free notes
VE ✓ 
GF ✓