Cashew Cream with Chocolate


130 gr. raw cashew or cashew pulp (I made this cream by using pulp after straining cashew milk),

1 tablespoon desiccated coconut,

1 tablespoon of maple syrup,

2 tablespoon raw cacao,

1 tablespoon of coconut sugar,

Half a cup of cashew milk (You can get desired consistency by pouring the milk slowly.)

1 teaspoon pure vanilla,


1. If you are going to use cashew, place them in the blender after soaked in the water at least 4 hours . If you use the pulps, you can place t  the blender directly. Mix thoroughly at high speed until dusty.

2.Add maple syrup, coconut sugar, raw cocoa, coconut powder and vanilla. Run a blender at high speed by adding a quarter cup of cashew milk.

3. If it is too intense, continue to add milk gradually and you can add more milk if needed.
When you keep  it in the refrigerator before using, its consistency will get thicker. Bon Appetit!

This recipe is created by evaluating the pulps. Due to cashew’s natural oil, no oil is used. If you desire, you can add coconut oil. You can also use the date to taste.

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