Begin by preparing the cashews. If you have time, leave 100g of dry cashews to soak in water overnight. If you’re in a rush, soak the cashews in boiling water for 30 minutes until they’re soft.
In a blender, combine the soaked and drained cashews, coconut paste, the solid part of coconut cream, the syrup or honey alternative, lemon juice, and a pinch of salt. Blend until the mixture achieves a smooth, creamy consistency.
Create a double boiler by placing a heat-proof bowl over a pot of simmering water. Break the sugar-free dark chocolate into pieces and add it to the bowl, stirring occasionally until melted. Once melted, whisk in the 50ml of coconut milk until the mixture is smooth.
Take a mold or tray and pour in the cashew mixture, filling each section halfway. Then, add a small amount of the melted chocolate to the center of each, and cover with more cashew mixture until the molds are full.
Place the tray in the freezer and let the dessert set for at least 1 hour.
Once the desserts are firm, remove them from the molds.
Reheat the remaining chocolate mixture if it has thickened. Drizzle the melted chocolate over the desserts for decoration.
Allow the chocolate to set slightly before serving. Enjoy your healthy, vegan cashew delight dessert chilled!
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