Chocolate cashew cream – gluten free, dairy free, refined sugar free, vegan, vegetarian and clean.
I woke up this morning after 3 hours of sleep following my work Christmas party in the city. After my early morning breakfast at a local cafe, my plan was to retire to my bed for the remainder of the day and catch up on some movie watching (and sleep). It’s funny how the best intentions fly out the window when one realises they have to post a recipe and don’t have an actual recipe made up. (ahem…..that would be me.) So I set to work on creating the lemon cashew cream tartlets I promised earlier this week. After burning the first batch of tart shells and not having enough cream for the second batch, the thought “EPIC FAIL” crossed my mind. Tired and annoyed, I had to shift gears quickly and make something simple.
Then it hit me: Chocolate cashew cream! Can it get any simpler???!
What’s not to love about chocolate cashew cream? It’s creamy, it’s chocolate-y, it’s dairy free and it’s sooo good for you. All you need to do is soak your cashews overnight OR for 20 mins in “just boiled” water. Then pop all your ingredients in a food processor, high speed blender or smoothie maker (one with ice crushing blades is good).
You can dollop this chocolate cashew cream over pancakes, fruit like sliced bananas, raspberries and strawberries or you can turn it into a parfait (recipe somewhere in the recesses of my mind and yet to be released) – or eat it straight from the spoon. If you feel it isn’t chocolate-y enough, simply add more raw cacao powder, however you may need to adjust by adding more sweetener. Play around with it to suit your taste buds.
Ok, I’m going to bed now for real. Sweet dreams.
Why this is so good for you
Cashews reduce the risk of coronary heart disease, help prevent gallstones, help prevent macular degeneration, reduce the risk of colon cancer, increase immunity and reduce the risk of stroke.
Raw cacao powder powder protects against aging and cancer, improves digestion, give energy, improves mood, lowers blood pressure and increases circulation.
Rice malt syrup is easy to digest, is not addictive like regular sugar, has less strain on the liver due to being fructose free and is a better alternative when considering your weight then fructose filled sweeteners.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
* Want it more chocolatey? Add more raw cacao powder however you will need to add more sweetener.
* Too thick? Adjust by adding more water
* Rice malt syrup is very mild in sweetness. If using honey as your sweetener instead, you will need to use less so add 1 tablespoon at a time and test along the way.
- 1 cup raw (natural) cashews, soaked, rinsed and drained
- 1/2 cup rice malt syrup
- 1 1/2 - 2 tablespoons raw cacao powder (or unsweetened cocoa powder)
- 1 teaspoon vanilla extract
- Pinch of pink Himalayan salt
- 3 - 4 tablespoons water
- Place all ingredients in a food processor, high speed blender or smoothie maker with ice crushing blades and blitz till smooth and creamy.