Ingredients
For the Chocolate Base:
150 g (5 oz) cashews, soaked in boiling water for 30–40 minutes
100 g (3.5 oz) oats
60 g (2 oz) dates, pitted
1 tsp cocoa powder
2 tbsp peanut butter (homemade or store-bought)
50 g (1.7 oz) roasted peanuts, ground into paste (optional for peanut butter)
1/2 cup mixed nuts (hazelnuts, almonds), roasted and peeled
2 tbsp pumpkin seeds
2 tbsp dried cranberries
2 tbsp dried apricots, chopped
1/4 tsp cinnamon (to taste)
1/4 tsp ground ginger (to taste)
1 tbsp dried orange zest or fresh orange peel
For the Cashew Cream Topping:
150 g (5 oz) soaked cashews (from above)
80 ml (1/3 cup) vegetable milk (almond, oat, or coconut milk)
40 ml (3 tbsp) coconut oil, melted
1 tsp vanilla extract (optional)
Directions
Step 1: Prepare the Chocolate Base
Soak the cashews by pouring boiling water over them and letting them sit for 30–40 minutes. Drain and set aside.
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