It’s hard to believe there’s no cream in this silky smooth hot chocolate. It’s perfect for cosying up on the sofa with on a cold winter’s day or as a post long walk treat at the weekend or as a dessert huddled round the kitchen table.
Ingredients
75g (½ cup) cashews, soaked for 8 hours in 300ml water
400ml tin coconut milk
4 tablespoons (25g) unsweetened cacao powder
5 medjool dates, pitted
1 teaspoon ground cinnamon
½ teaspoon vanilla paste/ seeds from a pod (optional)
pinch Himalayan salt
Instructions
Soak your cashew nuts overnight or for 8+ hours. Once soaked, discard the water used for soaking and rinse the nuts.
Add nuts to the blender or Vitamix with 150ml fresh filtered water. If you don't have a blender you can add the nuts & water to a bowl and use a hand held blender and blend until smooth.
Add coconut milk, cacao powder, pitted dates, cinnamon and salt and blend until you have a smooth consistency and the dates have blended. Add more water if required to thin the mix slightly if you would like a thinner consistency (I like my hot chocolate quite thick).
Warm gently in a saucepan until the cashew milk has heated through, stirring constantly to prevent any cashew clumping.
Pour into mugs, get comfy and enjoy!
Recipe by JESSIPES - Live in a Body You LOVE at https://jessipes.co.uk/the-best-cashew-coconut-hot-chocolate/