How have I just thought of this?! Chocolate cashew cream—duh!
I actually whipped it up to spread over some Gluten-Free Brownies (that you should totally make), but it’s also great with a breakfast baguette, on graham crackers…even “ice” cupcakes with it.
Just a heads up, cashew cream needs to be refrigerated, so if you’re icing cupcakes, brownies, or other things that don’t need to be refrigerated with it, ice them with the cashew cream “to order”—i.e. right before you’re going to eat them. That way every element of your treat is in peak condition!
I think you’ll really love this stuff…it’s evil in a heavenly way.
Salted Chocolate Cashew Cream
Ready in: 2 hours, 10 min
Makes about 2 cups
1-1/2 cups raw, unsalted cashews
3/4 cup hemp milk + more, if needed (or other plant-based milk)
1/2 cup unsweetened cocoa
1/2 cup sugar
1 teaspoon vanilla
1/4 heaping teaspoon salt
- Soak cashews for 1 to 2 hours. Drain.
- In a high-powered blender, mix cashews, hemp milk, cocoa, sugar, vanilla, and salt until creamy. (Add extra hemp milk 1 tablespoon at a time if needed to get the mixture blending.)
- Refrigerate covered for 2 to 3 hours until it thickens up.
This recipe would also make a great sweet dip for strawberries and other fruit. Just add about another 3/4 cup of hemp milk (or more) to get it to a dipable consistency.
Oh, and here are those Gluten-Free Brownies I mentioned above. They are to-die-for, I promise.
Also, it’s awfully good on this Gluten-Free Dutch Baby: