This simple dessert/sweet snack is definitely a winner with adults and kids alike. What’s even better is that it’s dairy free, gluten free and free of of processed sugar. This recipe can be made with or without the decaf coffee (for adults) though it adds a lovely richness and overall it’s only a small amount.
So here goes…
Get your ingredients ready to go (in case of interruptions)
1 cup raw cashews
75g cacao powder
¾ cup coconut nectar/coconut syrup
1 cup coconut milk
Optional: 100ml decaf Expresso Coffee (you can use a decaf Nespresso machine if you have one)
Pop all the ingredients into a blender, or thermomix and blend on high until the mixture is smooth (you may need to scrape down the edges in between blending)
Pour into glasses, tea cups, egg cups or ramekins, whatever takes your fancy, you don’t need much as it’s pretty rich, so it’s best to use small containers to start with.
Cover with cling wrap and freeze for at least 2-3 hours.
This delicious treat is best served semi frozen. You can also toast and crush some cashews and dress it up with mint if you like… Enjoy!!!